Raspberry Cream Cheese Muffins

2/3 c. (5 ounces) 1/3-less-fat cream cheese, softened
1/3 c. butter, softened (approximately 5 T.)
1 1/2 c. sugar
1 1/2 t. vanilla extract
2 large egg whites
1 large egg
2 c. flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1/2 c. low-fat buttermilk
2 c. fresh or frozen raspberries
1/4 c. finely chopped walnuts

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.

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.

Spoon batter into greased muffin tins. Bake for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

Notes: I did 1 1/3 c. white flour, 2/3 c. whole wheat flour. Also I didn't do the walnuts because, well, I just didn't feel like it. And if you are near a Harris Teeter, check their sales because I got the raspberries for $1.50. I used one silicon muffin tin and one regular. If you have a silicon, use it and only it; otherwise, I suggest using muffin papers as the sides and bottoms got really dark in the metal muffin tin.