- ⅔ cup (5 oz.) ⅓ less fat cream cheese, softened
- ⅓ cup butter, softened
- 1½ cups sugar
- 1½ tsp. vanilla
- ¼ tsp. baking soda
- 1 tsp. baking powder
- 2 cups all-purpose flour
- 1 large egg
- 2 large egg whites
- ½ tsp. salt
- ¼ cup finely chopped walnuts
- 2 cups fresh or frozen raspberries
- ½ cup low-fat buttermilk
Raspberry-Cream Cheese Muffins
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Breakfast/Brunch, Healthy, Vegetarian
Start to Finish:
Preheat oven to 350°F.
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.
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 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350°F for 25 minutes or until a wooden pick inserted in the center comes out clean. Remove from pans; cool on a wire rack.
Nutritional Information, per serving
Calories: 142; Fat: 4.7g (Saturated Fat: ; Monounsaturated Fat: ; Polyunsaturated Fat: ); Protein: ; Carbs: ; Fiber: ; Cholesterol: ; Iron: ; Sodium: ; Calcium: .
Note: Nutritional information is approximate.
This recipe appears in the following parties:
Baby Shower, Brunch