Ingredients

2/3 cups cream cheese, softened

1/3 cup butter, softened

1-1/2 cups sugar

2 egg whites

1 egg

1-1/2 teaspoons vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon baking soda

½ cup buttermilk

2 cups fresh or frozen raspberries

¼ cup chopped walnuts

Preparation

  1. In a large mixing bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg and vanilla; beat well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in the raspberries and walnuts.
  2. Fill paper-lined muffin cups three fourths full. Bake at 350 for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.