A month and a half ago, I mentioned that I might delve into the world of muffin making again. I found myself, once again, hankering after baked goods—a return to my pre-pregnancy self. Combine that with Mr. F.’s insistence that we use up the frozen cherries inhabiting our valuable and limited freezer space and I had enough impetus to make these muffins.
However, it is really misleading to call these devilishly good bites muffins as anyone can tell once you taste them that they are nothing short of mini cakes. I mean, they use the creaming method for pete’s sake. Real muffins don’t call for creaming. They call for sloppily mixing your wet and dry ingredients together to form a messy, lumpy mass. Nevertheless, I won’t hold their misleading name against them because, be they cakes or muffins, these tasty treats should be made and enjoyed.
The original recipe calls for raspberries, but as mentioned above, we had frozen cherries in abundance. The substitution did in no way detract from the sheer tastiness of muffin. In fact, I would go so far as to say any fruit substitution would work equally well. I mean, what fruit doesn’t taste well with nummy cream cheese? For larger fruit (such as cherries, blackberries, etc.), I would suggest chopping the pieces before adding them to the batter. Otherwise you might find the muffins impossible to remove from your tins (been there, done that).
Unfortunately, these muffins really didn’t make much dent in our frozen cherry supply. Once again I find myself on the hunt for suitable cherry-supply-lightening-recipes. Any suggestions?
Raspberry (or Cherry) Cream Cheese Muffins
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened
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 low-fat buttermilk
2 cups fresh or frozen raspberries (or whatever frozen fruit you have on hand)
1/4 cup finely chopped walnuts (can leave out if your significant other is picky like that)
Preheat oven to 350°.
Combine cream cheese and butter in a large bowl. Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture. Gently fold in raspberries and walnuts.
Place 24 foil cup liners in muffin cups (or live dangerously and dismiss). Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.