The last muffin you'll ever eat

The last muffin you'll ever eat because your taste buds will think you have died and gone to heaven!

I have a dear friend who brought me a wonderful bounty of red, juicy, bursting with flavor, raspberries. I have been eating them one at a time savoring the brevity of their perfectness during the late summer. Today I decided I had to do something that really elevated this simple little berry to its full greatness.

I am like my dad, I like a good potluck. I just may have a fork in my glove box of my car just in case I happen to pass a church potluck. What?! Don't give me that look! There is really something to be said about those chatty ladies in a church basement cooking up a storm. You can smell casseroles, sweet desserts, meats, cheesy potatoes, green beans with bacon crumbles, pies....

Sorry, I started drooling and dreaming there for a moment. Where was I going with this? Oh yes, I remember now. I am very fickle about what I bring to said potlucks as I'm "competing" with women who've truly perfected home cooking for a crowd. But these, these little gems are going to the next potluck I attend!

Here's to you and your culinary adventures, friend. Cheers!

Raspberry & Cream Cheese Muffins
Makes 12 muffins or two 6"-7" round cakes

3 oz neufchatel cheese or reduced fat cream cheese , softened
3 TBS butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
1 large egg
1 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup low-fat buttermilk
1 heaping cup fresh or frozen raspberries*

If using fresh smush a few berries to make some juice. If using frozen, thaw and reserve juice.


Preheat oven to 350°.

Combine 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 juice.

Place 12 foil cup liners in muffin cups. Spoon batter evenly into liners. If using cake pans- spray with cooking spray.

Bake at 350° 25 minutes for muffins, 30-35 minutes for cakes or until a wooden pick inserted in center comes out clean.

Remove from pans; cool on a wire rack.