Raspberry Cream Cheese Buns

By michaelmeiner

Ingredients

• 1 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 8 ounces cream cheese -- softened
• 1/2 cup butter beans -- softened
• 1 cup sugar
• 2 large eggs -- at room temperature
• 1/2 teaspoon vanilla extract
• 1/4 cup milk
• 3/4 cup flour
• 1/4 to 1/3 cup raspberry preserves

Details

Servings 1

Preparation

Step 1

Preheat oven to 350.

Grease and flour a large (1-cup capacity) 12 cup muffin tin. In a medium bowl, combine 1 cup flour, baking soda, baking powder, and salt. Set aside.

In a large bowl, on low speed, beat cream cheese, butter and sugar until fluffy, about 2 to 3 minutes. Beat in the eggs, one at a time. Stir in the vanilla. Add in the dry ingredients, alternating with the milk. Add in the additional 3/4 cup of flour until well combined.

Spoon batter into muffin cups. Spoon 3 dollops of preserves on top of each bun. Using small knife, swirl the preserves into the batter to form a marbled effect. Bake for 20 to 25 minutes or until cake tester comes out clean. Do not overbake.