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Raspberry-Cream Cheese Muffins

Raspberry-Cream Cheese Muffins

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Raspberry-Cream Cheese MuffinsBreakfast/Brunch, Healthy, Vegetarian

A lighter alternative for a brunch

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  • cup (5 oz.) ⅓ less fat cream cheese, softened
  • cup butter, softened
  • cups sugar
  • 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


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
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recipe type

Side Dishes


Cooking Light






Salted or Unsalted?Salted or Unsalted?
We always cook with unsalted butter. Salted butter is usually less fresh than unsalted, and the salt can be used to mask inferior flavors. Also, manufacturers add different amounts of salt to their butter, so it is difficult to control the amount of salt in your recipe. In a pinch, you can use salted butter in a savory recipe, but we would not recommend using it for baking.

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im