Raspberry & Cream Cheese Muffins
Scotland is well known for growing some of the best raspberries in the world and you can still find small wild raspberries in the hedgerows as you walk in the countryside and beside the beaches in the summertime. Historically many traditional recipes used ingredients that were local and found in plenty. One of the most well known Scottish desserts is Cranachan, a sweet confection of whipped cream, raspberries, oats and sometimes local honey or a drop of whisky – do try it if you see it on the menu!
Inspired by Cranachan, I developed this breakfast muffin recipe which has become a firm favourite with guests at Inverglen Guest House. I make it all year round, as it works just as well with fresh or frozen raspberries, but I use cream cheese and buttermilk rather than double cream to save some of the calories and to make the muffins lighter in texture. Here’s the recipe, and if you do give them a try, please let us know how you get on.
150g cream cheese
300g caster sugar
270g plain flour
70g softened butter
1 and half teaspoons vanilla extract
2 large eggs
1/4 teaspoonful bicarbonate of soda
1 teaspoonful baking soda
½ teaspoonful salt
200g fresh or frozen raspberries
40g walnut pieces, chopped
Preheat oven to Gas Mark 4, 180C and line a large 12 hole muffin tin with papers.
Combine the cream cheese and the butter together and beat well, then add the sugar and beat until fluffy. Add the vanilla, and eggs and beat well.
Mix the flour, baking soda, bicarb and salt together. Add to the mixture, alternating with buttermilk, folding gently. Stir through the walnuts and raspberries.
Spoon equal amounts into the prepared muffin papers. Add a crumble/oat topping if liked.
Bake in the centre of the oven for 25-30 minutes, until firm to touch and well risen. A toothpick inserted into the centre of the muffin should come out clean.
Cool in the tin slightly before removing onto a wire rack. Serve warm, or reheat in an oven for 5-8 mins before serving.