Raspberry Cream Cheese Muffins

Pauline Greenwood


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


★★★★★ 4 votes



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

How to Make Raspberry Cream Cheese Muffins


  • 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.

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About Raspberry Cream Cheese Muffins

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

Show 8 Comments & Reviews

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