Tuesday, May 21, 2013

(Lightened Up) Raspberry Cheesecake Muffins

First off, don't let the name fool you. These guys are WW friendly (I actually am eating them for breakfasts all week) but I had to give them such a decadent name because they taste like they should be a gourmet dessert!


5 oz 1/3 less fat cream cheese, softened
3 tbsp butter, softened
3 tbsp unsweetened applesauce
1 1/2 cup sugar
1 1/2 tsp vanilla extract
2 large egg whites
1 large egg
1 cup all-purpose flour
1 cup white whole wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
2 cup raspberries (fresh or frozen)

NOTE: I couldn't find the baking soda when I was making these so I omitted it, but it really is necessary for a less dense/more airy texture (as you can see from the stubby muffin in the pic below). Clearly not necessary for taste though, since these were still out of this world!!


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.


Serving Size - 1 Muffin
WW Points - 3

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