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