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Walnut Raspberry Muffins

Walnut Raspberry Muffins
Raspberries are my favorite berry, so this recipe is tops with me. The walnuts give the muffins a nice crunch. You can dress them up by using foil liners instead of paper. —Elisa Lochridge, Beaverton, Oregon
18 ServingsPrep: 25 min. Bake: 20 min./batch

Ingredients

  • 2/3 cup cream cheese, softened
  • 1/3 cup butter, softened
  • 1-1/2 cups sugar
  • 2 egg whites
  • 1 egg
  • 1/2 cup buttermilk
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 cups fresh or frozen raspberries
  • 1/4 cup chopped walnuts

Directions

  • In a large bowl, beat the cream cheese, butter and sugar until light
  • and fluffy. Add the egg whites, egg, buttermilk and vanilla; mix
  • well. Combine the flour, baking powder and baking soda; add to
  • creamed mixture just until moistened. Fold in raspberries and
  • walnuts.
  • Fill paper-lined muffin cups three-fourths full. Bake at 350° for
  • 20-24 minutes or until a toothpick inserted near the center comes
  • out clean. Cool for 5 minutes before removing from pans to wire
  • racks. Serve warm. Yield: 1-1/2 dozen.
© Taste of Home 2013

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Walnut Raspberry Muffins (continued)

Nutrition Facts: 1 serving (1 each) equals 201 calories, 8 g fat (4 g saturated fat), 31 mg cholesterol, 117 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013