Raspberry Cream Cheese Muffins

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From cooking light.

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Steps

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Combine cream cheese and butter in a large bowl.

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Beat with a mixer at high speed until well blended.

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Add sugar.

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Beat until fluffy.

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Add vanilla , egg whites , and egg.

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Beat well.

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Lightly spoon flour into dry measuring cups.

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Level with a knife.

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Combine flour , baking powder , baking soda , and salt.

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With mixer on low speed , add the flour mixture and buttermilk to cream cheese mixture , beginning and ending with flour mixture.

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Gently fold in raspberries and walnuts.

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Place 24 foil cup liners in muffin cups.

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Spoon batter evenly into liners.

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Bake at 350 25 minutes or until a wooden pick inserted in center comes out clean.

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Remove from pans.

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Cool on a wire rack.

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Ingredients

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reduced-fat cream cheese, butter, sugar, vanilla extract, egg whites, egg, all-purpose flour, baking powder, baking soda, salt, low-fat buttermilk, raspberries, walnuts