Raspberry
Cream Cheese Muffins
by Emily Bites
Ingredients:
5 oz 1/3 less fat cream cheese, softened
3 tablespoons butter, softened
3 tablespoons unsweetened applesauce
1 ½ cups sugar
1 ½ teaspoon vanilla extract
2 large egg whites
1 large egg
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup low-fat buttermilk
2 cups raspberries
5 oz 1/3 less fat cream cheese, softened
3 tablespoons butter, softened
3 tablespoons unsweetened applesauce
1 ½ cups sugar
1 ½ teaspoon vanilla extract
2 large egg whites
1 large egg
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup low-fat buttermilk
2 cups raspberries
Directions:
1. Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
2. In a large bowl, combine the cream cheese, butter and applesauce and beat with a mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
3. In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk. Beat until blended. Add raspberries and fold in gently.
4. Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.
Yields 24 servings.
1. Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
2. In a large bowl, combine the cream cheese, butter and applesauce and beat with a mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
3. In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk. Beat until blended. Add raspberries and fold in gently.
4. Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.
Yields 24 servings.
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-Mary