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Recipe

Low fat raspberry cream cheese muffins

45 min • 24 servings •
Claudia Brainard
Freshly baked raspberry muffins cooling on a plate, with a mixing bowl and muffin tin in the background.

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!

  • Preheat oven to 350°F degrees
  • 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.
  • Add the vanilla, egg whites and egg, and beat well.
  • Combine the flour, baking powder, baking soda and salt.
  • 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.
  • Gently fold in the raspberries and walnuts.
  • Place the foil cup liners into cup trays, and spoon the batter in.
  • Bake for 25 minutes or until the knife comes out clean.

    • Recommendations

    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.

    low fat muffins

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