Ingredients
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1/3 cup butter, softened
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1 1/2 cups sugar
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1 1/2 teaspoons vanilla extract
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2 large egg whites
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2 cups all-purpose flour
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/2 teaspoon salt
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1/2 cup low-fat buttermilk
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2 cups raspberries (you may use fresh or frozen)
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1/4 cup finely chopped walnuts
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1 large egg
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2/3 cup reduced-fat cream cheese, softened
Instructions
- Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat 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 raspberries and walnuts.
- Place 24 foil cup liners in muffin cups.
- Spoon batter evenly into liners.
- Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean.
- Remove from pans; cool on a wire rack.