Walnut Raspberry Muffins Recipe

By Spookie

Raspberries are my favorite berry, so this recipe is tops with me. The walnuts give the muffins a nice crunch. You can dress them up by using foil liners instead of paper. —Elisa Lochridge, Tigard, Oregon

Ingredients

• 2/3 cup cream cheese, softened
• 1/3 cup butter, softened
• 1-1/2 cups sugar
• 2 egg whites
• 1 egg
• 1-1/2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup buttermilk
• 2 cups fresh or frozen raspberries
• 1/4 cup chopped walnuts

Preparation

Step 1

In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg, buttermilk and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.