Prep 20 mins
Cook 25 mins
Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries. GOOD TO KNOW: These sweets have only two-thirds the fat of traditional muffins. Walnuts are full of heart-healthy fats, and the antioxidants in raspberries can prevent heart disease and certain cancers, as well as keep your eyes, mind, and immune system sharp.
- 2⁄3 cup reduced-fat cream cheese, softened
- 1⁄3 cup butter, softened
- 1 1⁄2 teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 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 raspberries or 2 cups frozen raspberries
- 1⁄4 cup finely chopped walnuts
- 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° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on wire rack.
I made these a little different, but they still had pretty much the same outcome... I made these in mini-muffin form and rather than folding in the raspberries I scooped the batter into the muffin cups and pressed a raspberry into the middle. I also sprinkled a little crystalized sugar on top for garnish. I ate a muffin (around the raspberry since I don't like them) and the muffin was very moist and tender. I think I will make these again but add blueberries or strawberries (though DH loved the raspberry). Made for Spring PAC 2013.