raspberry cream cheese muffins

Name: Raspberry Cream Cheese Muffins
Yield: 24
Ingredients: 5 ounce(s) cream cheese, low-fat, softened; 1/3 cup(s) butter, softened; 1 1/2 cup(s) sugar; 1 1/2 teaspoon(s) vanilla extract; 2 large egg whites; 1 large egg; 2 cup(s) flour; 1 teaspoon(s) baking powder; 1/4 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 cup(s) buttermilk; 2 cup(s) raspberries, fresh or frozen; 1/4 cup(s) walnuts, chopped

(4 RATINGS)

558 Pinches 1 Photo

Pauline Greenwood

Iowa City, IA

Updated on Dec 7, 2009

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

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yield 24 serving(s)

Ingredients

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

How To Make raspberry cream cheese muffins

Step 1

Preheat oven to 350 degrees.

Step 2

Combine cream cheese and butter in a large bowl. Beat on high until well-blended.
Step 3

Add sugar; beat until fluffy
Step 4

Add vanilla, egg whites and egg; beat well
Step 5

Lightly spoon flour into dry measuring cup; level with knife. Combine flour with baking powder, baking soda and salt.
Step 6

With mixer on low speed add flour mixture and buttermilk alternately to cream cheese mixture, beginning and ending with the flour mixture.
Step 7

Gently fold in raspberries and walnuts.
Step 8

Line 24 muffin tins; spoon batter evenly into liners.
Step 9

Bake 25 minutes or until toothpick inserted in center comes out clean.
Step 10

Remove from pans; cool on a wire rack.
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