Raspberry-Cream Cheese Muffins

TamTastic · August 2008

Raspberry-Cream Cheese Muffins

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
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

Preparation
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. 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.

Yield
2 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 142(32% from fat); FAT 4.7g (sat 2.4g,mono 1.3g,poly 0.7g); IRON 0.7mg; CHOLESTEROL 19mg; CALCIUM 31mg; CARBOHYDRATE 22.6g; SODIUM 138mg; PROTEIN 2.7g; FIBER 1.1g

TamTastic · August 2008

Raspberry-Cream Cheese Muffins

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
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

Preparation
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. 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.

Yield
2 dozen (serving size: 1 muffin)

Nutritional Information
CALORIES 142(32% from fat); FAT 4.7g (sat 2.4g,mono 1.3g,poly 0.7g); IRON 0.7mg; CHOLESTEROL 19mg; CALCIUM 31mg; CARBOHYDRATE 22.6g; SODIUM 138mg; PROTEIN 2.7g; FIBER 1.1g

SherryRH · August 2008

Those look yummy. Have you tried them?

MontanaGirl · August 2008

Ah. Yum. Have to try these sometime!!

TamTastic · August 2008

I haven't tried them yet but they had great reviews on Cooking Light.com

Healthier_Me · August 2008

Oh shoot!!
I have frozen raspberries and didn't know what to do with them and bought cream cheese a month ago and completely forgot about it.. Yeah!!!

Thanks Tiramisu:bigsmile:

TamTastic · August 2008

Oh shoot!!
I have frozen raspberries and didn't know what to do with them and bought cream cheese a month ago and completely forgot about it.. Yeah!!!

Thanks Tiramisu:bigsmile:

Your welcome Jo Jo!! Let me know how they turn out!

Healthier_Me · August 2008

Oh shoot!!
I have frozen raspberries and didn't know what to do with them and bought cream cheese a month ago and completely forgot about it.. Yeah!!!

Thanks Tiramisu:bigsmile:

Your welcome Jo Jo!! Let me know how they turn out!

Will do:bigsmile:

SherryRH · September 2008

OHHHHH TAM, you are so bad.

I made the muffins for a treat after bootcamp tomorrow. They smell awesome. BTW- they taste awesome too!:laugh:

The recipe was pretty easy. I wasn't sure if I would make them since the recipe calls for 1/2 cup of buttermilk and all I found were quarts. A friend told me to add 1/2 tbs of vinegar to regular milk and that will take the place of buttermilk. I did that and they taste fine so no need to buy all that buttermilk unless you really like it.

Healthier_Me · September 2008

Making these tomorrow!
Raspberries are defrosted and waiting for me in the fridge.. mmmmmm *drool*

Healthier_Me · September 2008

My girls and I made these yesterday... YUM-O!!!
I made a cream cheese frosting and wow... this is the frosting I used: http://www.myfitnesspal.com/topics/show/4425-hg-s-red-velvet-insanity-cupcakes

MumOfADuo · September 2008

OHHHHH TAM, you are so bad.

I made the muffins for a treat after bootcamp tomorrow. They smell awesome. BTW- they taste awesome too!:laugh:

The recipe was pretty easy. I wasn't sure if I would make them since the recipe calls for 1/2 cup of buttermilk and all I found were quarts. A friend told me to add 1/2 tbs of vinegar to regular milk and that will take the place of buttermilk. I did that and they taste fine so no need to buy all that buttermilk unless you really like it.

FYI, you can freeze buttermilk....I use it for a few recipes (a great mock fried chicken) and freeze what I dont use....but vinegar works great too :flowerforyou:

Healthier_Me · September 2008

OHHHHH TAM, you are so bad.

I made the muffins for a treat after bootcamp tomorrow. They smell awesome. BTW- they taste awesome too!:laugh:

The recipe was pretty easy. I wasn't sure if I would make them since the recipe calls for 1/2 cup of buttermilk and all I found were quarts. A friend told me to add 1/2 tbs of vinegar to regular milk and that will take the place of buttermilk. I did that and they taste fine so no need to buy all that buttermilk unless you really like it.

FYI, you can freeze buttermilk....I use it for a few recipes (a great mock fried chicken) and freeze what I dont use....but vinegar works great too :flowerforyou:

Great tip, Thanks!

How long is it good for after freezing it?