Raspberry Cream Cheese Muffins
Ingredients
-
5
oz
1/3 less fat cream cheese, softened
-
3
tablespoons
butter, softened
-
3
tablespoons
unsweetened applesauce
-
1 ½
cups
sugar
-
1 ½
teaspoons
vanilla extract
-
2
large
egg whites
-
1
large
egg
-
1
cup
all-purpose flour
-
1
cup
white whole wheat flour
-
1
teaspoon
baking powder
-
¼
teaspoon
baking soda
-
½
teaspoon
salt
-
½
cup
low-fat buttermilk
-
2
cups
raspberries
Instructions
- Preheat the oven to 350°F and line 24 muffin cups with cupcake liners.
- In a large bowl, combine the cream cheese, butter, and applesauce, and beat until blended.
- Add sugar and beat until combined, then add vanilla, eggs, and egg whites, and beat until blended.
- In a separate bowl, combine the flours, baking powder, baking soda, and salt, and stir together.
- Gradually add the flour mixture and buttermilk to the wet ingredients while mixing on low speed until blended.
- Gently fold in the raspberries.
- Spoon the batter evenly into the muffin liners and bake for 25 minutes.
- Cool the muffins on a wire rack.
Nutrition Facts (estimated)
Servings
24 muffins
Calories
121
Total fat
3g
Total carbohydrates
21g
Total protein
3g
Sodium
20mg
Cholesterol
20mg
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