Gluten-Free Raspberry Cream Muffins
8 oz cream cheese
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup Josie's Best Gluten Free Pancake Mix
1/2 cup raspberries, frozen
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners and set aside.
In a large bowl with a mixer or in a stand mixer fitted with the paddle attachment, cream together the cream cheese and sugar.
Add the eggs and vanilla and mix well.
Add the Pancake Mix and water and mix until well incorporated.
Fold in the raspberries.
Fill muffin cavities 3/4 full cook at for about 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Remove to a wire rack to cool completely.