Raspberry Cream Cheese Muffins
Source of Recipe
Cooking Light
List of Ingredients
- 2/3 cup (5 ounces) 1/3-less-fat 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
Instructions
- Preheat oven to 350 degrees.
- Combine cream cheese and butter in a large bowl. Beat with mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. 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.
- Place 24 liners in muffin cups. Spoon batter evenly into liners. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.
Final Comments
2 dozen (serving size: 1 muffin)
142 calories, 4.7g fat, 2.7g protein, 22.6g carbs
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