Boysenberry Muffins With Philly Cream Cheese Frosting Recipe

• 2 c. Self-raising flour
• 1 tsp Baking pwdr
• 1/2 tsp Grnd cinnamon
• 1/2 tsp Grnd nutmeg
• 1/2 c. SPLENDA
• 1 c. Frzn Boysenberries, unthawed
• 3/4 c. Shredded coconut, toasted
• 1 x Egg, lightly beaten
• 1 c. Lowfat milk
• 60 gm Butter, melted
• 30 gm Butter, room temperature
• 1 x Block PHILADELPHIA Cream Cheese, (125 grams )
• 1/2 c. SPLENDA
• 2 tsp Fresh lemon juice

1. 1 .
2. Lightly grease a 12 hole 1/3 c. muffin pan.
3. 2.
4. Sift flour, baking pwdr, cinnamon and nutmeg into a mixing bowl.
5. Stir in Splenda, Boysenberries and coconut, add in egg, lowfat milk and butter.
6. Mix till just combined (mix will stiff be lumpy).
7. 3.
8. Spoon mix into prepared pan and bake in a moderately warm oven (190C)
9. for 25 to 30 min.
10. Serve hot or possibly cool, topped with Philly Cream Cheese Frosting.
11. FROSTING: Makes 1 c. (sufficient to cover one cake or possibly 12 muffins)
12. 1.
13. Beat butter for 1 minute till light and creamy.
14. Add in Philly Cream Cheese and beat a further 3 min or possibly till smooth.
15. 2.
16. Add in Splenda and lemon juice, mix for 30 seconds.
17. Don't over-mix or possibly frosting will become very runny in texture.

flour, baking pwdr, cinnamon, nutmeg, splenda, coconut, egg, milk, butter, butter, philadelphia cream cheese, splenda, lemon juice

Taken from cookeatshare.com/recipes/boysenberry-muffins-with-philly-cream-cheese-frosting-90064 (may not work)