Tilbake til oppskriften på norsk !
Earlier this May we went on a trip to Stockholm to attend, Roger Waters concert in the Globen – The Wall – world tour 2011. It was absolutely fantastic to be present when my music idols No. 1 plays live.
We also had time to see some of the city and the shops there, and of course I had to stop at several bakery shops 
In one of the bakeries I foun these cream cheese – and raspberry muffins and they tasted so good. I ate mine very – very slowly, to be able to remember the taste.
Since then a recipe has pushed it`s way forward in my mind. and today I was ready to bake 🙂 They tasted heavenly.
Even while they were baked I recognized the taste from the aroma coming from the oven. Mmmmm!
Something has happened to my camera saw the pictures today are not so good, but you will not eat the pictures anyway
I start by making the topping :
- 1.5 oz (50 gr) sugar
- finely grated rind from one lemon
Mix together the sugar and grated rind, and set aside. The sugar will be moist.
Then I make the filling:
- 5.5 oz (150 gr) cream cheese natural
- 1 tsp lemon juice
- 3 heaped tbsp of muffin batter.
Mash cheese and lemon juice with a fork until soft. Later, when the muffin batter is made, stirred 3 heaped tablespoons batter into cheese mixture.
Now, I`m ready to make the batter:
- 2 eggs – room tempered
- 8.2 oz (230 gr) sugar
- 1 cup (2.5 dl) buttermilk – room temperature
- 2 oz (60 gr) melted butter
- 5 tablespoons canola oil
- 2 tsp vanilla extract
- 12.5 oz (350 gr) flour
- 2.5 tsp baking powder
- 1/2 ts baking soda
- 1 tsp salt
- 12 tsp raspberry jam
Beat together eggs and sugar by hand in a bowl, until light in color and slightly fluffy.
In a large bowl, that will accommodate all the batter in the end, blend flour, baking powder and salt. Are you using vanilla sugar? -Pour that also in ?
Return to the bowl with the eggs.
Add the canola oil, melted butter, and buttermilk. If you use vanilla extract? -Pour it in here!
Beat by hand for one minute, until smooth mixture.
Then pour the liquid into the dry ingredients. This batter will be a bit lumpy. So do not over mix .
Pour in muffin batter (3 tbsp) into the cheese mixture and blend slightly.
Devide the rest of the batter between the 12 muffin cups. By using a teaspoon devide the cream cheese mixture on top.
Using a teaspoon, pull the batter aside and add the raspberry jam into each muffin cup. This is easiest to do it in one motion.
Sprinkle the lemon sugar on top .
Bake in center of the oven at 410 F (210 C) degrees for 20 – 25 minutes.
It’s a bit difficult to see exactly when they are done, because both the cream cheese and jam make the muffin giggely. So make sure that they are not baked for to long, and turn dark, as mine did. The muffins will sett when they cool .
Let them rest in the muffin pan for 10 minutes before transfering them on to a wire rack.
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