Raspberry Cream Cheese Muffins
These moist, sweet Raspberry Cream Cheese Muffins make a great breakfast!
Ingredients
- 5 oz 1/3 less fat cream cheese, softened
- 3 tablespoons butter, softened
- 3 tablespoons unsweetened applesauce
- 1 ½ cups sugar
- 1 ½ teaspoons vanilla extract
- 2 large egg whites
- 1 large egg
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup low-fat buttermilk
- 2 cups raspberries
Instructions
- Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
- In a large bowl, combine the cream cheese, butter and applesauce and beat with a mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
- In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk. Beat until blended. Add raspberries and fold in gently.
- Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
NUTRITION INFORMATION:
121 calories, 21 g carbs, 14 g sugars, 3 g fat, 1 g saturated fat, 3 g protein, 2 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 muffin) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 6 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints
Weight Watchers Points Plus:
3 per muffin (P+ calculated using the recipe builder on weightwatchers.com) adapted from Cooking Light
3 per muffin (P+ calculated using the recipe builder on weightwatchers.com) adapted from Cooking Light