| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Philadelphia |
Super1 |
12 |
servings |
INGREDIENTS
| 2 |
c |
Self-raising flour |
| 1 |
ts |
Baking powder |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
c |
SPLENDA |
| 1 |
c |
Frozen raspberries; unthawed |
| 3/4 |
c |
Shredded coconut; toasted |
| 1 |
|
Egg; lightly beaten |
| 1 |
c |
Milk |
| 60 |
g |
Butter; melted |
| 30 |
g |
Butter; room temperature |
| 1 |
|
Block PHILADELPHIA Cream Cheese; (125 grams ) |
| 1/2 |
c |
SPLENDA |
| 2 |
ts |
Fresh lemon juice |
INSTRUCTIONS
FROSTING
1 . Lightly grease a 12 hole 1/3 cup muffin pan.
2. Sift flour, baking powder, cinnamon and nutmeg into a mixing bowl. Stir
in Splenda, raspberries and coconut, add egg, milk and butter. Mix until
just combined (mixture will stiff be lumpy).
3. Spoon mixture into prepared pan and bake in a moderately hot oven (190C)
for 25 to 30 minutes. Serve warm or cold, topped with Philly Cream Cheese
Frosting.
FROSTING: Makes 1 cup (sufficient to cover one cake or 12 muffins)
1. Beat butter for 1 minute until light and creamy. Add Philly Cream Cheese
and beat a further 3 minutes or until smooth.
2. Add Splenda and lemon juice, mix for 30 seconds. Do not over-mix or
frosting will become very runny in texture.
Recipe by: Super Food Ideas (Aussie Magazine)
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