Raspberry Breakfast Cupcakes (a.k.a. Muffins)
1/4 Cup Shortening
1/2 Cup Sugar
2 Eggs (Beaten)
4 tsp Baking Powder
1 tsp Salt
2/3 Cup Milk
1 1/2 Cups Raspberries (fresh or frozen)
1 Cup Cream Cheese
First, cream the sugar and shortening together adding the sugar a little at a time and then add the beaten eggs. Mix the dry ingredients in a separate bowl, and then add to the sugar mixture. Add milk, and then the raspberries. Mix well. Fill 12-18 greased muffin cups 2/3rds
Bake at 400 for 20 minutes. Cool, then top each muffin with a dollop of cream cheese and cover in sprinkles. Refrigerate any remaining “cupcakes”.
Freezer Tip: Store muffins in a Ziploc bag and freeze for breakfast later!
Change It Up: Before cooking, place some raspberry jam in the center for a fun surprise. Or try topping with whip cream and top with a raspberry. You can also top with chopped nuts instead of sprinkles.
This recipes was inspired from a recipe in the In Good Cents archives.