Raspberry Cream Cheese Muffins

Pauline Greenwood

By
@SugarCookie

These are relatively low-fat... and tasty, too!

Rating:
★★★★★ 4 votes
Comments:
Serves:
24

Ingredients

5 oz
cream cheese, low-fat, softened
1/3 c
butter, softened
1 1/2 c
sugar
1 1/2 tsp
vanilla extract
2 large
egg whites
1 large
egg
2 c
flour
1 tsp
baking powder
1/4 tsp
baking soda
1/2 tsp
salt
1/2 c
buttermilk
2 c
raspberries, fresh or frozen
1/4 c
walnuts, chopped

Step-By-Step

1Preheat oven to 350 degrees.
2Combine cream cheese and butter in a large bowl. Beat on high until well-blended.
3Add sugar; beat until fluffy
4Add vanilla, egg whites and egg; beat well
5Lightly spoon flour into dry measuring cup; level with knife. Combine flour with baking powder, baking soda and salt.
6With mixer on low speed add flour mixture and buttermilk alternately to cream cheese mixture, beginning and ending with the flour mixture.
7Gently fold in raspberries and walnuts.
8Line 24 muffin tins; spoon batter evenly into liners.
9Bake 25 minutes or until toothpick inserted in center comes out clean.
10Remove from pans; cool on a wire rack.

About this Recipe

Course/Dish: Other Breakfast, Muffins
Other Tag: Quick & Easy