Raspberry Cream Cheese Muffins

Name: Raspberry Cream Cheese Muffins Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24
Ingredients: 2/3 cup neufatchel cheese; 1/3 cup butter; 1.5 cup white granulated sugar; 2 egg whites; 1 egg large; 2 cups flour; 1 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt - or less is ok too; 1/2 cup lowfat buttermilk; 2 cups fresh or frozen raspberries - fresh works best

Minutes to Prepare: 15
Minutes to Cook: 25

Number of Servings: 24

Ingredients

2/3 cup neufatchel cheese1/3 cup butter1.5 cup white granulated sugar2 egg whites1 egg, large2 cups flour1 tsp baking powder1/4 tsp baking soda1/2 tsp salt - or less is ok too1/2 cup lowfat buttermilk2 cups fresh or frozen raspberries - fresh works best

Directions

Preheat oven to 350 degrees. Combine cream cheese and butter in a large bowl, mix on high with hand mixer until well blended. Add sugar - beat until fluffy - really fluffy. Add vanilla, egg whites, and egg, beat well. Lightly spoon flour into dry measuring cups, level with a knife. Combine flour with baking powder, baking soda and salt. With mixer on low speed, add flour mix and buttermilk to cream cheese mix, beginning and ending with flour mixture. Gently fold in raspberries. If you want small pieces of raspberry, mix to break up the fresh berries. Place 24 foil sup liners in muffin cups. Spoon batter evenly into liners. Bake 25 minutes at 350 degrees or until a toothpick comes out clean. Remove from pan, cool on wire rack. Foil liners release easier from the muffin. These are very tender muffins, remove liner slowly and enjoy!

Serving Size: makes 24 muffins

Number of Servings: 24

Recipe submitted by SparkPeople user RUTH571.

Servings Per Recipe: 24

Nutritional Info Amount Per Serving

Calories: 138.8
Total Fat: 4.6 g
Cholesterol: 20.3 mg
Sodium: 141.2 mg
Total Carbs: 22.2 g
Dietary Fiber: 1.0 g
Protein: 2.6 g

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