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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Raspberry Cream Cheese muffins Recipe

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This recipe for Raspberry Cream Cheese muffins is from Loving Spoonfuls, 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 c.(5oz.)1/3 less fat cream cheese,softened
1/3c. butter,softened
1 1/2c. sugar
1 1/2 tsp.vanilla extract
2 large egg whites
1 large egg
2 c.all-purpose flour
1 tsp.baking powder
1/4 tsp.baking soda
1/2 tsp.salt
1/2 c. low fat buttermilk
2 c. fresh or frozen raspberries
1/4c. finely chopped walnuts
Directions:
Directions:
Preheat oven to 350*
Combine cream cheese and butter in a large bowl.
Beat with a mixer at high speed until well blended.Add sugar;beat well until fluffy.Add vanilla,egg whites,and egg;beat well.Lightly spoon flour into dry measuring cups;level with a knife.Combine flour,baking powder,baking soda and salt.with mixer on low speed,add the flour mixture and buttermilk to cream cheese mixture,Beginning and ending with flour mixture.Gently fold in the raspberries and walnuts.
Place 24 foil cup liners in muffin cups.Spoon batter evenly into liners.Bake @350* 25 minutes or until a toothpick inserted in center comes out clean.Cool on wire rack 10 minutes before removing muffins from pans.
Number Of Servings:
Number Of Servings:
24

 

 

 

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