TOTAL TIME: Prep: 25 min. Bake: 25 min. + cooling
MAKES: 8 servings
1 package (3 ounces) cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 egg white
3 tablespoons buttermilk
1/2 teaspoon vanilla extract
3/4 cup King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
3/4 cup fresh raspberries
2 tablespoons chopped walnuts, toasted
1/4 cup confectioners’ sugar
1 teaspoon 2% milk
In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Combine confectioners’ sugar and milk; drizzle over muffins.Yield: 8 muffins.