Cream Cheese Raspberry Muffins

Cream Cheese Raspberry Muffins

Fresh raspberries and chopped walnuts dot these moist, cake-like muffins. The sweet drizzle of icing makes them pretty enough to serve to guests.

Phyllis Eismann Kansas City, Kansas

1 package (3oz) cream cheese, softened
2 tablespoons butter, softened
1/2 cup sugar
1 egg
1 egg white
3 tablespoon buttermilk
1/2 teaspoon vanilla extract
3/4 cup 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. Add egg and egg white; mix well. Beat in the 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 350F for 25-28 minutes or until toothpick inserts near the center comes out clean. Cool for 5 minutes before removing from the pan to wire rack to cool completely.

Combine confectioners' sugar and milk, drizzle over muffins.

YIELDS: 8 Muffins