These muffins are very light and tasty, flavoured with raspberries and walnuts, perfect for breakfast, snack or dessert. Add some icing on the top for pretty treats to entertain your guests. Enjoy!
Ingredients
- 3/4 cup (96 g) all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 3 oz (85 g) cream cheese, softened
- 2 (30 g) tbsp butter, softened
- 1/2 cup (100 g) Natvia 100% Natural Sweetener
- 1 egg
- 1 egg white
- 3 tbsp buttermilk
- 1/2 tsp vanilla extract
- 3/4 cup (95 g) fresh raspberries
- 2 tbsp chopped walnuts, toasted
For icing:
- 1/4 cup Natvia 100% Natural Sweetener
- 1 tsp milk
Directions
- Preheat the oven to 350 F (175 C).
- Lightly grease a muffin tin with cooking spray or vegetable oil, or line with paper muffin liners. Set aside.
- In a bowl, combine flour, baking powder, baking soda and salt. Set aside.
- In another bowl, cream the cream cheese, butter and Natvia sweetener until smooth. Beat in egg and egg whites. Beat in buttermilk and vanilla. Add flour mixture just until moistened.
- Fold in raspberries and walnuts.
- Fill the muffin cups 3/4 full. Bake at the given temperature for 25-28 minutes or until a tester inserted in muffin comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack to cool completely.
- For the icing, combine Natvia sweetener and milk. Drizzle icing over the muffins.
