1/3 cup butter
1 1/2 cup sugar (I used Splenda)
1 1/2 tsp vanilla extract
2 large egg whites
1 large egg
9 ounces all purpose flour (about 2 cups)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup low-fat buttermilk
2 cups fresh raspberries
1/4 cup finely chopped walnuts
Preheat over to 350 degrees. 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.
Weigh or 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 flour mixture and buttermilk to cream cheese mixture. Gently fold in raspberries and walnuts. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake for 25 minutes or until the middle is set. Remove from pan and let cool on a wire rack.
Yields 24 muffins
Per muffin:142 calories, 4.7g fat, 2.7g protein, 1g fiber
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