Friday, March 23, 2007

Raspberry Cream Muffins

Raspberry Cream Muffins

(I talked about this recipe here)

2/3 cup (5 ounces) cream cheese
1/3 cup butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla
2 egg whites
1 egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
2 cups raspberries (if using frozen, no need to thaw first)

Preheat oven to 350.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar and beat until fluffy. Add vanilla, egg whites, and eggs and beat well.
Combine flour, baking powder, baking soda, and salt in a separate bowl.
With the mixer on low speed, add the flour mixture and buttermilk to the cream cheese mixture, beginning and ending with the flour mixture.
Gently fold in raspberries.
Place liners in muffin tin, or spray muffin cups with cooking spray.
Spoon batter evenly into muffin tin.
Bake at 350 for 25 minutes, or until a toothpick inserted in the center comes out clean.
Remove from pans and cool on a wire rack.

makes 22 muffins
source: Cooking Light
HUs: 3

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