Blackberry Cream Cheese Muffins

by Rukmini Iyer from The Sweet Roasting Tin

Easy

Makes 12–14 muffins

Total 40min

Prep 15min

Cook 25min

Rukmini Iyer’s Blackberry Cream Cheese Muffins

Introduction

These are nice, easy breakfast muffins – I prefer blackberries to blueberries (though by all means use the latter if you like). Using cream cheese in the mixture gives a lovely texture to the finished muffins – serve them with more cream cheese alongside, if you wish.

Ingredients

self-raising flour
baking powder
soft light brown sugar
olive oil
cream cheese
milk
medium free-range egg, lightly beaten
blackberries, halved if large
For the topping:
demerara sugar

Preview

This recipe is a preview

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From the book

The Sweet Roasting Tin

Rukmini Iyer

The Sweet Roasting Tin

75 laid-back bakes from the author of The Roasting Tin series

From traybakes to tarts, cupcakes to cookies

With recipes for every season, occasion and skill level

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The Sweet Roasting Tin

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Available to download for UK customers for £1.99 for a limited time only.

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The Sweet Roasting Tin

With her signature fidelity to ease and accessibility, Rukmini Iyer presents 75 brand-new recipes that can all be made in standard baking tin formats. Covering all of the baking bases, chapters span traybakes, muffins, loaf cakes, brownies, cookies, crumbles, tarts and cobblers, bread and butter puddings, and gluten-free, vegan and diabetic-friendly recipes. Perfect amateur and experienced bakers searching for new, but uncomplicated, recipes to try.

Available to download for UK customers for £1.99 for a limited time only.