Since I have had some down time waiting on all of my official paperwork to come in before starting work, I have become quite the Betty homemaker. (or Susie homemaker for those that know my friend Caroline's mom) Ok, I have attempted to become Betty homemaker. I LOVE to bake. It is so relaxing for me. I also LOVE to eat what I bake which can be a problem. Thankfully, by husband is a human garbage disposal, so nothing stays around too long. I also love to try new recipes. I recieved several great cookbooks as wedding gifts, and have enjoyed trying things out of those. Another great source of baking recipes is www.bakeorbreak.com (thanks Mags) I tried this recipe out last week, and it was an instant hit. Give it a try!
Raspberry Cream Cheese Buns
1 cup + 3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs, at room temperature
1/2 teaspoon vanilla extract
1/4 cup milk
1/4 to 1/3 cup raspberry preserves
Preheat oven to 350°. Grease and flour a large (1-cup capacity) 12-cup muffin tin.*
Combine 1 cup flour, baking soda, baking powder, and salt.
Beat cream cheese, butter, and sugar on low speed of an electric mixer until fluffy, about 2-3 minutes. Beat in eggs, one at a time. Mix in vanilla. Add dry ingredients, alternating with milk. Add remaining 3/4 cup flour and mix until combined.
Spoon batter into muffin cups. Top with 3 small dollops of preserves and swirl into the batter using a small knife.
Bake for 20-25 minutes,* or until a pick inserted into the center comes out clean. Do not overbake.
Makes 12 buns.*
*For regular sized muffin tins, decrease baking time by 2-3 minutes. Makes about 20 buns.
The only change I would make is to layer the preserves instead of putting all on top. Add a dollop on the bottom, then add batter, then middle dollop add batter, then top and swirl. This would make them pretty near perfect as you would get a bite of raspberry in every bite!