Some yumminess to inspire you on a Saturday morning. The original recipe calls for raspberries, but I didn’t have any so…in went the blueberries. I also added the rind of one lemon. So good!
Walnut “Blueberry” Muffins
recipe found in “Taste of Home” Magazine Feb/Mar 2006
2/3 cup cream cheese, softened
1/3 cup butter, softened
1-1/2 cups sugar
2 egg whites
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup buttermilk
2 cups fresh or frozen blueberries (or raspberries)
1/4 cup chopped walnuts
In a large bowl, beat the cream cheese, butter and sugar until light and fluffy. Add the egg whites, egg and vanilla; beat well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk. Fold in the raspberries and walnuts.
Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
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