Rasberry-Cream Cheese Muffins June03

[Rosalie]

I recieved my June issue yesterday and made the Raspberry Cream Cheese Muffins in the afternoon. My kids love muffins. The 12 year old devoured 2 in about 2 minutes flat! They are slightly sweet and light. Not a dense muffin like a banana or bran muffin would be. I didn't have fresh raspberries, so I used the bag of frozen mixed berries I had in the freezer (blueberries, rapsberries and blackberries).

It was a nice dessert last night with sone vanilla ice cream and a cup of tea.

Enjoy! (I will post the recipe later)

[swquilts]

I wonder if they are like the Raspberry Swirl (pound cake type) from last year.

[Rosalie]

As promised....

Raspberry Cream Cheese Muffins

2/3 cup 1/3 less fat cream cheese
1/3 cup butter, softened
1 ½ cup sugar
1 ½ tsp vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cup low fat buttermilk
2 cups frozen or fresh raspberries
¼ cup finely chopped walnuts

1. Preheat over 350 degrees.
2. 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.
3. 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 the flour mixture. Gently fold in raspberries and walnuts.
4. Place 24 foil cup liners in muffin cups. Spoon batter evenly into liners. Bake at 350 for 25 minutes or until a wooden pick inserted into the center comes out clean. Remove from pans and cool on a wire rack.

Yield: 2 dozen
Serving size: 1 muffin

Cals: 142
Carbs: 22.6
Fat: 4.7
Pro: 2.7
Fiber: 1.1

[Terrytx]

I also thought these were good and not too sweet. I made the whole batch and put half in the freezer (hope they freeze well. We are eating them for breakfast-yum!

[Rosalie]

Glad you've enjoyed them too!

I also put mine in he frezzer and have been taking one out nighlty for dessert (w/ the ice cream of course!). The microwave well and taste great warm.

[Terrytx]

Thanks for the info. I am glad to know that.

[Vicanddi]

I made these muffins today. I had to cook them a little longer than the recipe calls for, a little over 30 minutes. They are more cake-like than muffin-like. I kept half the muffins out, and froze the other half. Overall, the muffins are good, and I will probably make them again.

[SallyCC]

I made these muffins also on the weekend. I didn't have walnuts so I didn't sub another nut. These were a big hit. I froze half but then gave some out to friends who loved them!!

[Natasha]

Rosalie,

Thanks for the review, and for posting the recipe. I haven't picked up the June issue yet (just finished looking through May's issue), so hadn't seen this recipe yet. I must try these!

Natasha

[misstapioca]

Do you really need the foil liners? I could not find them today. I am planning to bring these to work for a staff meeting. I would prefer to just bake them in the pan naked. ;)

[Rosalie]

I think they ask for liners becuse the muffin is really more of a cupcake texture, but I think they would be fine unlined.

Let us know.

[Vicanddi]

I made mine unlined, simply sprayed the muffin tins with cooking spray and they came out fine.

[swquilts]

Do you think I could make these in a loaf pan instead of muffins? Change up the cooking times, etc? Any suggestions perhaps? Thanks!

[KristinK]

Susan, I often make muffin recipes in loaf pans - I bake the loaf at 350°F (even for recipes that call for 375 or 400°F), and I check on them after 40 minutes, though they usually take closer to 50 minutes. HTH!

[Tizzylish]

Think you could substitute any berry? Like maybe blueberries? :D

[Vicanddi]

I think it would be good with blueberries, or maybe even strawberries, using frozen fruit.

[kristalsnow7]

I thought these were very tasty. They definitely have a light and airy texture---kind of like angel food cake. I omitted the walnuts and used fresh raspberries. They smelled so heavenly while baking, I had to have two right out of the oven. :D

Kristal

[Jodi]

WOW - finally got around to trying these tonight. They are light and delicious. I'm glad to hear that they freeze well, since most of mine are already in the freezer. DH doens't eat muffins, and I probably don't need to devour all 24 muffins in the next couple days.:p

swquilts -- I didn't find these at all like the Raspberry Swirl Loaf. It was a while ago, but (if I remember correctly) the loaf was more dense -- more like a pound cake, whereas these are more airy and light. Can't wait to try one with tea tomorrow afternoon!

[swquilts]

Jodi, you're right. I did make these and I guess I posted my review on a different thread.

We really liked them!! DH liked the fact that they are too sweet like some muffins. I took them to work and they about swooned!! :D

I'll definitely make these again!!

[ErinM]

I've made these as well and thought they were EXCELLENT. I gave some away, froze a dozen, and ate some over a period of days, keeping them in the fridge. I thought they were the perfect moist, light treat. I used fresh raspberries which gave them the right amount of sweetness/tartness.

I used paper liners, as that was all I had. Worked perfectly well, in my book. Oh, and I got exactly 24 muffins.

I would make these again using other berries.

[sunberst]

these are more like cupcakes to me than muffins. very cake-like & mine were slighty dense- maybe i overmixed?

i found these to be a little sweet & may reduce the sugar next time.

used fresh raspberries and had no problem with them falling apart. they held together perfectly & were suspended in the batter nicely. the walnuts added a nice touch.

this made 18 regular size muffins for me, but they were a little small since i was expecting them to rise a little more. if they were nice & full like a muffin should be- then i would probably only get 14 out of this recipe.

these are a nice summer treat!

( here (http://community.cookinglight.com/showthread.php?threadid=41314) is another thread on this recipe)

[Jodi]

I made these muffine again over the weekend, with fresh blueberries this time, and they were wonderful. Everyone seems to love them!
Jodi

[tigermorris]

very good. i made them with chopped frozen peaches instead of the raspberries.

Terri

['lil cooker]

I made these this morning, and they are delicious! DH promptly ate three of them. I had to bake them about 30 minutes instead of 25, and only got 18 muffins out of the batch. I also used frozen raspberries. These will be repeated! Perhaps I can do them one more time before moving on to the apple/pumpkin/ginger flavors that beckon Fall (it just can't get here fast enough)!

[stefania4]

Six years after all the fuss I finally gave these a whirl. Yum!!! I used frozen raspberries from Trader Joe's; next time (and there will be a next time) I'm going to make them with the TJ's berry mix of blueberry, raspberry, and blackberry.