Raspberry Cream Cheese Muffins

Name: Raspberry Cream Cheese Muffins
Yield: 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

By Pauline Greenwood
@SugarCookie

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

Rating:

★★★★★ 4 votes5

Comments:

8 Comments

Serves:

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
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How to Make Raspberry Cream Cheese Muffins

Step-by-Step

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.