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Raspberry Muffins Recipe

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This recipe for Raspberry Muffins is from The Weeks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º 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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