Walnut Raspberry Muffins

By bakers_delight85

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 tsp. vanilla extract
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 cup buttermilk
• 2 cups fresh or frozen raspberries
• 1/4 cup chopped walnuts

Details

Servings 1

Preparation

Step 1

In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg and vanilla; beat well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in the raspberries and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-24 minutes or until a toothpick comes our clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Note: If using frozen raspberries, do not thaw before adding to batter.