Delicious Raspberry Cream Cheese Muffins

This is a very favorite recipe of mine that was found by a friend in Cooking Light Magazine. I've made these many times and for all sorts of occasions. Bridal showers, Sunday brunches, as "thank you" gifts for friends who mow the yard for me and just to have for breakfast in the mornings. They taste fabulous, are not expensive nor difficult to make, and they are only 142 calories each! Happy baking!

Yield: 2 dozen
Serving Size: 1 muffin

Ingredients:  
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened 
1/3 cup butter, softened 
1 1/2 cups sugar 
1 1/2 teaspoons vanilla extract 
2 large egg whites 
1 large egg 
2 cups all-purpose flour 
1 teaspoon baking powder 
1/4 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup low-fat buttermilk 
2 cups fresh or frozen raspberries 
1/4 cup finely chopped walnuts  

 Preparation: 

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