Post by Loupy on Jun 4, 2012 13:38:43 GMT -7
Raspberry-Cream Cheese Muffins
From: www.myrecipes.com
Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries.
Yield: 2 dozen mini muffins
(serving size: 1 muffin)
Ingredients:
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar or less
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts
Preparation
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 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.
Nutritional Information
Calories: 142
Fat: 4.7g
Saturated fat: 2.4g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.7g
Protein: 2.7g
Carbohydrate: 22.6g
Fiber: 1.1g
Cholesterol: 19mg
Iron: 0.7mg
Sodium: 138mg
Calcium: 31mg
Copyright © 2012 Time Inc. Lifestyle Group. All Rights Reserved.
From: www.myrecipes.com
Serve these muffins for breakfast and your family will be begging for more. We love the combination of cream cheese and tart raspberries.
Yield: 2 dozen mini muffins
(serving size: 1 muffin)
Ingredients:
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
1/3 cup butter, softened
1 1/2 cups sugar or less
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen raspberries
1/4 cup finely chopped walnuts
Preparation
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 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.
Nutritional Information
Calories: 142
Fat: 4.7g
Saturated fat: 2.4g
Monounsaturated fat: 1.3g
Polyunsaturated fat: 0.7g
Protein: 2.7g
Carbohydrate: 22.6g
Fiber: 1.1g
Cholesterol: 19mg
Iron: 0.7mg
Sodium: 138mg
Calcium: 31mg
Copyright © 2012 Time Inc. Lifestyle Group. All Rights Reserved.
