WALNUT RASPBERRY MUFFINS

WALNUT RASPBERRY MUFFINS image

Yield 1 1/2 dozen

Number Of Ingredients 12

2/3 cups 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
¼ teaspoon baking soda
½ cup buttermilk
2 cups fresh or frozen raspberries
¼ cup chopped walnuts

Steps:

1. In a large mixing 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. 2. Fill paper-lined muffin cups three fourths full. Bake at 350 for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.