Sunday, April 10, 2011

Raspberry Cream Cheese Muffins

Sometimes I bake with only the intention of sharing with others. I'm pretty sure it makes the day of an unsuspecting friend or neighbor. I love the smiles on the faces of happy people. Try it. Bake something for someone. Split a batch of cupcakes or muffins and share with your friends or a neighbor or someone from church. Watch their smile and you'll know what I mean. Here's a tasty treat to try out! These are light and lowfat and make about 18 muffins, perfect for sharing. They're so pretty too!! Put a half dozen in a lovely little box tied with a ribbon and there you have it!!
Ridiculous Raspberry Cream Cheese Muffins

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
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 or frozen raspberries
1/4 cup finely chopped walnuts

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; beat until fluffy. Add vanilla, egg whites, and egg; beat well.

Lightly spoon flour into dry measuring cups; level with a knife. In a separate bowl, 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 a wire rack.

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