Raspberry Cream Cheese Muffins

Pauline Greenwood

By
@SugarCookie

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


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Rating:

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

Directions Step-By-Step

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

About this Recipe

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