Raspberry-Cream Cheese Muffins

So I saw this recipe in Cooking Light and have been wanting to try it out for a while. Mine does not look like the picture in the magazine but I think that's because my frozen raspberries had thawed too much and broke into pieces. They were still good though

Ingredients

• 2/3  cup  (5 ounces) 1/3-less-fat cream cheese, softened
• 1/3  cup  butter, softened
• 1 1/2  cups  sugar
• 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 (32% from fat)

Fat:

4.7g (sat 2.4g,mono 1.3g,poly 0.7g)

Protein:

2.7g

Carbohydrate:

22.6g

Fiber:

1.1g

Cholesterol:

19mg

Iron:

0.7mg

Sodium:

138mg

Calcium:

31mg