1 package cream cheese, softened
2 T. butter, softened
1/2 cup sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 cup fresh raspberries
2 T. chopped walnuts, toasted
1/2 cup confectioners' sugar
2 tsp. milk
1. In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
2. Fill paper-lined muffin cups 3/4 full. Bake at 350F for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely.
3. Combine confectioners' sugar and milk; drizzle over muffins. Makes 12 muffins.
Nutritional Facts
1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein
Read more: http://www.tasteofhome.com/recipes/cream-cheese-raspberry-muffins/print#ixzz3WCUtJaFb
Yum! These were so delicious. I loved the fresh raspberries and icing on top. The original recipe says it only makes 8 muffins but I got 12. These tasted a lot like breakfast cake but in muffin form! Love it. I also didn't' have any buttermilk in the fridge but I learned that you can make your own.
Via Taste of Home: There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.
Read more: http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute#ixzz3WCVrqCwV
4/13/15 Made these with strawberries. Yum-o!
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