Raspberry Cream Cheese Muffins | Donna Hay

Ingredients

• 2½ cups (350g) wholemeal spelt flour
• 1 cup (150g) plain (all-purpose) flour
• 3 teaspoons baking powder
• 1 cup (160g) rapadura sugar
• 2 eggs
• ¼ cup (60ml) milk
• 2 teaspoons vanilla extract
• ⅔ cup (160ml) light-flavoured extra-virgin olive oil
• 1 ½ cups (240g) frozen raspberries
• 2 tablespoons demerara sugar , for sprinkling
• 125g cream cheese, softened and chopped
• 1½ tablespoons caster sugar
• 1 teaspoon vanilla extract