I made these yummy muffins today. They are more like a cake than a muffin. I had to cook my muffins longer than the recipe states, about 5-10 minutes more. This is a low-calorie recipe that does not taste low calorie, which is probably why I like it!

Raspberry Cream Cheese Muffins

2/3 cup 1/3 less fat cream cheese
1/3 cup butter, softened
1 1/2 cup sugar
1 1/2 tsp vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup low fat buttermilk
2 cups frozen or fresh raspberries
1/4 cup finely chopped walnuts

1. Preheat oven to 350 degrees.
2. 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.
3. 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 the flour mixture. Gently fold in raspberries and walnuts.
4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350 for 25 minutes or until a wooden pick inserted into the center comes out clean. Remove from pans and cool on a wire rack.

Yield: 2 dozen
Serving size: 1 muffin

Cals: 142
Carbs: 22.6
Fat: 4.7
Pro: 2.7
Fiber: 1.1