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Raspberry-Cream Cheese Muffins




Source of Recipe


Source: Cooking Light-6/03






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 teaspoons vanilla extract
  
• 1 large egg
  
• 2 large egg whites
  
• 2 cups all-purpose flour
  
• 1 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1/2 teaspoon salt
  
• 1/2 cup low-fat buttermilk
  
• 2 cups fresh or frozen raspberries
  
• 1/4 cup finely chopped walnuts
  






Instructions



1. Preheat oven to 350 degrees.
   
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. 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 the buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
   
   
4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pan; cool on wire rack.
   
5. Servings: 24
   
6. 1 muffin: 142 cal, 4.7g fat, 2.7g pro, 22.6g carb, 1.1g fiber, 19mg chol, 0.7mg iron, 138mg sod, 31mg calc.