My good friend brought these to me as a surprise. O am I glad that she did! I hadn’t made muffins in a long time, and these fit the bill...moist, a hint of sweetness and a little tart from the berries. I only added walnuts to half of the recipe to make at least a few of them hubby-friendly, but I enjoy the nuts! I might, MIGHT have eaten 3 straight out of the oven...oops:) Better take the rest to the neighbors before I munch on them all!
Raspberry Cream Cheese Muffins
Printable Version
⅔ cup cream cheese, softened
⅓ cup butter, softened
1 ½ cups sugar
1 ¾ tsp. vanilla extract
2 egg whites
1 egg
2 cups flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cup buttermilk*
1 ½ cups fresh or frozen raspberries
½ cup finely chopped walnuts
Preheat oven to 350 degrees. Combine cream cheese and butter in a large bowl. Beat until well blended. Add sugar and beat until fluffy. Add vanilla, egg whites, and egg; beat well. Combine flour, baking powder, baking soda, and salt. Add ⅓ of flour mixture, the ½ of buttermilk. Alternate the two, ending with flour. Fold in raspberries and walnuts.
Spoon batter into muffin cup liners and bake for 25 minutes or until a toothpick comes out clean. Remove from pans and cool.
*A substitute for buttermilk is ½ Tbs. of white vinegar to ½ cup milk.
Makes about 24 muffins
Recipe from Sara
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