Raspberry-Cream Cheese Muffins
2/3 cup (5 ounces) cream cheese, softened1/3 cup butter, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
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 (I used mixed berries)
1/4 cup finely chopped walnuts (I used Almonds, nuts are optional)
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.
Bake at 350 for 25 minutes
Makes 24 muffins
Adapted from Cooking Light