Ingredientes para Raspberry Cream Cheese Muffins
- Reduced Fat Cream Cheese
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- Vanilla Extract
- 2 large egg whites
- 1 large egg
- All Purpose Flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Low Fat Buttermilk
- 1 cup (140g) fresh raspberries
- 1/2 cup (60g) chopped walnuts
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Como fazer Raspberry Cream Cheese Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, cream together 4 ounces (113g) softened cream cheese and 1/2 cup (113g) unsalted butter until smooth.
- Add 1 cup (200g) granulated sugar and beat with an electric mixer on high speed until light and fluffy (about 3-5 minutes).
- Beat in 1 teaspoon vanilla extract, 2 large egg whites, and 1 large egg until well combined.
- In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Gently fold in 1 cup (140g) fresh raspberries and 1/2 cup (60g) chopped walnuts.
- Fill muffin liners about 2/3 full.
- Bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
54g
Fat
12g
Carbs
7g
