"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Raspberry Muffins Recipe

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This recipe for Raspberry Muffins, by , is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bev Sines
Added: Monday, May 15, 2006

Category:
Category:

Ingredients:  
Ingredients:  
2/3 cup cream cheese, softened
1/3 cup butter, softened
1 1/2 cup sugar
2 egg whites
1 egg
1 1/2 tsp. vanilla extract
2 cup flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 cup buttermilk
2 cups frozen or fresh raspberries
1/4 cup chopped walnuts (optional)

Directions:
Directions:
In large mixing bowl, beat the cream cheese, butter, and sugar until light and fluffy. Add the egg whites, egg & 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 3/4 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 rack. Serve warm.

Number Of Servings:
Number Of Servings:
1 1/2 dozen
Personal Notes:
Personal Notes:
If using frozen raspberries, do not thaw before adding to batter.

 

 

 

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