Raspberry Muffins

Muffins:

• 2 cups self raising flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup frozen raspberries, (thawed-optional)
• 3/4 cup shredded coconut, toasted
• 1/3 cup firmly packed brown sugar
• 1 x 55g egg, lightly beaten
• 1 cup milk
• 60g butter, melted

Philly Cream Cheese Frosting:

• 30g butter, softened
• 125g block PHILADELPHIA Cream Cheese, softened
• 1/2 cup icing sugar, sifted
• 2 teaspoons fresh lemon juice

1. LIGHTLY GREASE 12 hole - 1/3 cup capacity muffin pan.
2. SIFT flour, baking powder, cinnamon and nutmeg into a mixing bowl. Stir in raspberries coconut and sugar then add egg, milk and butter. Mix until just combined (mixture will still be lumpy).
3. SPOON mixture into prepared pan and bake at 190°C for 25-30 minutes. Serve hot or cold, topped with PHILLY Cream Cheese Frosting.

PHILLY Cream Cheese Frosting

1. BEAT butter for one minute or until light and creamy.
2. ADD PHILLY and beat a further 3 minutes or until smooth.
3. ADD icing sugar and lemon juice and mix for 30 seconds or until well combined.

Tip: Do not over mix or frosting will become very runny in texture.