Raspberry Cream Cheese Muffins
Servings: 16 -20
Ingredients
Recipe given by Nalani
- 2 Cups Frozen or Fresh Raspberries rounded
- 3-4 Tablespoons Sugar
- 1 Stick Softened Butter
- 8 Ounces Softened Cream Cheese
- 1 Cup Sugar
- 1 Tablespoon Orange Zest
- 2 Eggs
- 1 teaspoon Vanilla
- 1 Cup All Purpose Flour
- ¾ Cup Whole Wheat Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1/8 teaspoon Salt
- 1/3 Cup 2% Milk or cream
Instructions
- Preheat oven to 350°.
- Place raspberries and sugar in a large bowl.2 Cups Frozen or Fresh Raspberries, 3-4 Tablespoons Sugar
- Stir to combine so that berries are coated in sugar.
- Set aside.
- In a stand or electric mixer cream the butter, cream cheese, sugar and orange zest until well combined.1 Stick Softened Butter, 8 Ounces Softened Cream Cheese, 1 Cup Sugar, 1 Tablespoon Orange Zest
- Slowly beat in the eggs and vanilla until combined.2 Eggs, 1 teaspoon Vanilla
- Combine the flour, wheat flour, baking powder, baking soda and salt in a separate bowl.1 Cup All Purpose Flour, ¾ Cup Whole Wheat Flour, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1/8 teaspoon Salt
- With mixer on low, add half the flour, then half milk, then remaining flour, then remaining milk until just combined.1/3 Cup 2% Milk
- Spray muffin tin with cooking spray and fill with muffin batter, about ¾ full.
- Press 4 berries into tops of each unbaked muffin.
- Bake for 23-28 minutes or until golden brown on top and cooked through.
- Remove and let cool.
Notes
muffins can be frozen for up to 3 months
Nutrition
Serving: 1g | Calories: 224kcal | Carbohydrates: 28g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 153mg | Potassium: 113mg | Fiber: 2g | Sugar: 16g | Vitamin A: 409IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 1mg