When November arrives, so does my sweet tooth. I don’t know what it is, maybe it’s the colder weather and wanting an excuse to stay in the kitchen and bake. The warmth of the oven calls me to the kitchen and keeps me sane during the long winter month’s. So when I saw the “One Day Sale” for raspberries I ran to the store and stocked up and came home to bake some muffins. I had an old recipe that I had saved from Cooking Light that I had always wanted to try. The recipe definitely is a keeper and I added a lemon glaze because I love the combo of raspberries and lemon. Whether you like a muffin with your morning coffee or as a dessert this raspberry muffin will definitely satisfy any sweet cravings.
Once you have your batter, gently fold in the raspberries.
2/3 cup Cream Cheese, I used (1/3 less fat Neufchatel Cheese)
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 Buttermilk
2 (1/2 pint cartons) fresh Raspberries
Preheat oven to 350 degrees. Combine cream cheese and butter in a large mixing bowl. Using a mixer, beat at high speed until creamy. Add sugar, beat until fluffy. Add vanilla extract, 1 egg plus 2 egg whites and beat well. Combine flour, baking powder, baking soda and salt. While mixer is on low, alternate dry ingredients and buttermilk beating until mixture becomes batter like. Gently fold in the fresh raspberries. Fill cupcake tins almost to the top and bake 25 – 30 minutes or until an inserted toothpick comes out clean. Remove from pan and let cool. Drizzle lemon glaze over top of muffins.
2 cups Powdered Sugar
1/4 cup Lemon Juice
Zest of 1 Lemon
1 tablespoon Butter, melted
Sift 2 cups powdered sugar. Add lemon juice, lemon zest and melted butter. Whisk until mixture becomes a creamy thick glaze.