Ingredients
3 ounces cream cheese, softened2 tablespoons butter, softened1/2 cup sugar1 large egg, room temperature1 large egg white, room temperature3 tablespoons buttermilk1/2 teaspoon vanilla extract3/4 cup all-purpose flour1/2 teaspoon baking powder1/8 teaspoon baking soda1/8 teaspoon salt3/4 cup fresh raspberries2 tablespoons chopped walnuts, toasted1/4 cup confectioners’ sugar1 teaspoon 2% milk
Preparation
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 8 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.
