Raspberry Cream Cheese Muffins
Sonja Johnson
ingredients
- 2/3 cup (5 ounces) cream cheese, softened
- 1/3 cup butter, softened
- 1 1/2 cups sugar
- 1 1/2 tsp vanilla extract
- 2 large egg whites
- 1 large egg
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup low-fat buttermilk
- 2 cups fresh or frozen raspberries
- 1/4 cup finely chopped walnuts
directions
- 1
Preheat oven to 350°F.
- 2
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
- 3
In a separate bowl, combine flour, baking powder, baking soda, and salt.
- 4
With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
- 5
Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Source: Sonja Johnson
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