These muffins are a delicious addition to breakfast or brunch, or as a tasty snack after school. The cream cheese gives the muffins a more gooey, moist texture that will keep you coming back for more - good thing they’re low fat.

Ready

• ⅔ cup of ⅓-less-fat cream cheese, softened
• ⅓ cup of butter, softened
• 1 ½ cups of sugar
• 1 ½ tsps vanilla extract
• 2 large egg whites
• 1 large egg
• 2 cups of all purpose flour
• 1 tsp of baking powder
• ¼ tsp baking soda
• ½ tsp salt
• ½ cup low-fat buttermilk
• 2 cups of fresh or frozen raspberries
• ¼ cup of finely chopped walnuts

Set

• 24 Foil muffin liners
• Cup tray
• Large bowl
• Spoon
• Food mixer

Go

1. Preheat oven to 350°F degrees
2. Combine the cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add the sugar and beat until fluffy.
3. Add the vanilla, egg whites and egg, and beat well.
4. Combine the flour, baking powder, baking soda and salt.
5. With the mixer on a low speed, add the flour mixture and buttermilk to the cream cheese mixture, beginning and ending with the flour mixture.
6. Gently fold in the raspberries and walnuts.
7. Place the foil cup liners into cup trays, and spoon the batter in.
8. Bake for 25 minutes or until the knife comes out clean.

What you should know

You can try these muffins with other berries to mix things up a bit. Each muffin contains 4.7g fat, 2.7g protein, 22.6g carbohydrates and 1.1g fiber.