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Sunday, March 31, 2013

Walnut Raspberry Muffins

Recipe from Taste of Home magazine

You can't go wrong with cream cheese.  I have yet to make this with fresh raspberries but the frozen work great.  I have also made this with a gluten free flour blend...the muffins turned out really moist and it didn't affect the flavor one bit.  If you don't have buttermilk on hand you can sour milk by using lemon juice or vinegar.  The ratio is 1 Tablespoon lemon juice or vinegar to 1 cup of milk.  Let it sit for 10 to 15 minutes and it will be good to go to use in place of the buttermilk. 

Walnut Raspberry Muffins

18 Servings

Prep: 25 min. 
Bake: 20 min./batch

2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 egg whites
1 egg
1/2 cup buttermilk
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups fresh or frozen raspberries
1/4 cup chopped walnuts

In a large bowl, beat the cream cheese, butter and sugar until light
and fluffy. Add the egg whites, egg, buttermilk and vanilla; mix
well. Combine the flour, baking powder and baking soda; add to
creamed mixture just until moistened. Fold in raspberries and

Fill paper-lined muffin cups three-fourths full. Bake at 350° for
20-24 minutes or until a toothpick inserted near the center comes
out clean. Cool for 5 minutes before removing from pans to wire
racks. Serve warm. Yield: 1-1/2 dozen.

Editor's Note:  If using frozen raspberries, do not thaw before adding to batter.

© Taste of Home 2012

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