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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 18 |
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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. âElisa Lochridge, Beaverton, Oregon Ingredients:
2/3 cup cream cheese, softened |
1/3 cup butter, softened |
1-1/2 cups sugar |
2 egg whites |
1 egg |
1/2 cup buttermilk |
1-1/2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
2 cups fresh or frozen raspberries |
1/4 cup chopped walnuts |
Directions:
1. Preheat oven to 350°. In a large bowl, beat cream cheese, butter and sugar until light and fluffy. Add 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.
2. Fill paper-lined muffin cups three-fourths full. Bake 20-24 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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