Sometimes for lunch I like to make muffins and serve them warm out of the oven with butter, sliced cheese and fruit. This is one of my favourite lunches, so I didn’t even think twice when I packed Cole a couple muffins for his daycare lunch, along with fruit and cheese. Well, did I ever get an earful from him after I picked him up from daycare that day. “Mommy. You gave me muffins for lunch. That is NOT lunch, that’s a SNACK.” What a silly mommy I am, what was I thinking packing a snack for lunch? Even if muffins don’t qualify as lunch to Cole, I still love them that way. These raspberry cream cheese muffins are delicious any time of day or night. Cole may not have liked them as lunch but he ate several of them for a snack and so did Bennett. They certainly disappeared very quickly in our house.
Raspberry Cream Cheese Muffins
1/2 cup light cream cheese, softened
3 tbsp butter, softened
1/2 cup sugar
1 tsp vanilla
1 egg white
1/4 cup milk or buttermilk
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen raspberries
Preheat oven to 375F. In a large bowl, beat together cream cheese and butter. Add sugar and beat until fluffy. Add vanilla, egg whites, egg and milk then beat until well combined.
In another bowl combine flour, baking powder, baking soda and salt. Add to wet batter and stir just until combined. Gently fold in raspberries. Spoon batter into 12 greased or lined muffin cups. Bake for 20-22 minutes.