Walnut Raspberry Muffins

Very good muffins.  We have so many raspberries in our freezer from our raspberry bushes.  This is a great way to use them.  And of course, at the end I put how I varied from the recipe.

Walnut Raspberry Muffins

2/3 c cream cheese, softened

1/3 c butter, softened

1-1/2 c sugar

2 egg whites

1 egg

1-1/2 t vanilla

2 c flour

1 t baking powder

1/4 t baking soda

1/2 c buttermilk

2 c fresh or frozen raspberries

1/4 c chopped walnuts

In a large mixing 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 raspberries and walnuts.  Fill paper-lined muffin cups three-fourths full.  Bake at 350* for 20-24 minutes or until toothpick comes out clean.  Cool for 5 minutes before removing from pans to wire racks.  Serve warm.  Yield: 18 muffins.

How I really made them: I used 2 eggs instead of 1 egg and 2 egg whites, I used milk instead of buttermilk, and I did not put walnuts in them.  I would also suggest serving them cool, because they're really goopy hot (because of all the raspberries).  I usually spray my liners when I make a fruit muffin, because they are *sticky!*