berries cream muffins
Ingredients:
  • (2/3 cup) “1/3-less-fat” cream cheese, softened
  • (1/3 cup) butter, softened
  • (1 1/2 cups) sugar
  • (1 1/2 tsp.) vanilla extract
  • (2 large) egg whites
  • (1 large) egg
  • (2 cups) all-purpose flour
  • (1 tsp.) baking powder
  • (1/4 tsp.) baking soda
  • (1/2 tsp.) salt
  • (1/2 cup) low-fat buttermilk
  • (2 cups) fresh or frozen raspberries
  • (1/4 cup) walnuts, finely chopped
Servings

24

Breakfast

Berries and Cream Muffins

These muffins taste just like raspberry cheesecake but without all the fat and calories!

Preparation Time

About 15 minutes

Cook Time

About 25 minutes

    Instructions

  1. 1Preheat oven to 350°F. Place 24 paper muffin cups in 2 muffin pans.
  2. 2In a large bowl, use an electric mixer on high to beat together cream cheese and butter. Beat in sugar. Add vanilla, egg whites and egg, beat until combined.
  3. 3In a separate bowl, stir together flour, baking powder, baking soda and salt.
  4. 4While mixing on low, alternately add dry ingredients and buttermilk to cheese mixture, starting and ending with dry ingredients. Add raspberries and walnuts, fold to combine.
  5. 5Fill each muffin cup evenly with batter. Bake 25 minutes, or until a toothpick comes out clean. Cool on a wire rack and serve.

Nutritional Information

Serving Size: 1 muffin



Amount Per Serving:

  • Calories 142
  • Total Fat 4.7 g
  • Total Carbohydrate 22.6 g
  • Protein 2.7 g
  • Cholesterol 19 mg
  • Sodium 138 mg
  • Fiber 1.1 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Muffins and Breads

Recipe Ethnicity: N/A

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: No

Vegetarian/Allergen Info: Contains Eggs, Dairy, Peanuts

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.