5.15.2009

Raspberry Cream Cheese Muffins

You know in the Springtime, chocolate doesn't sound as good as fresh fruit. Last night I walked to the grocery store (Um, yeah, I really am that eco-friendly) and was studying all the fresh fruit. Lo and behold, there were way too many people in the fruit section of Kroger.

If you can't tell, I'm a little claustrophobic in spaces with too many people. I do not do well in crowds. So I used frozen raspberries. But not a problem, they still turned out great! This is definitely a recipe to make if you have berries in your yard - I'd do this again with blueberries, blackberries or even strawberries!
Yum... The batter smelled SO good. I can't even tell you how much it smelled like Spring. It's one of those things that fruit does to me. It makes me feel like warm weather is approaching. And it's a great feeling!

Raspberry-Cream Cheese Muffins

Yield

2 dozen (serving size: 1 muffin)

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.

Cooking Light, JUNE 2003

And by the way - Check out Joelen's Blog and her Tasty Tools blogging events because this recipe has been entered into the Stand Mixer one!

8 comments:

Jenn said...

Yum!! Those look great. Very Springtime indeed. Do you have anymore?

Donna-FFW said...

I have to tell you these look absolutely delicious and I am going to make them asap.. I adore raspberries!! Super delicious!!

Tangled Noodle said...

We have wild raspberries growing in the back edge of our yard but the birds and other animals always pick them clean before they ripen for us. [Sigh] Thank goodness for the grocery. These muffins look delicious!

Mediterranean Turkish Cook said...

Raspberries definitely remind me of springtime. The muffings sure look good! Thanks for stopping by my blog.

Joelen said...

Looks delicious! You could even submit this to the Tasty Tools event this month where we are highlighting recipes using our stand mixers. Details are in my blog's left sidebar!

Elizabeth said...

I love cream cheese in any dessert!

Molly Jean said...

I love anything with cream cheese. I love anything with berries. So by default, these have to be the most amazing muffins ever!

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