Tuesday, March 3, 2009

Berry Cream Cheese Muffins

I am going to turn this into a muffin/journal blog, I want to write more about what is happening in my life.  So I hope not to bore you but my life is a bit on the boring side but I love it.

This week Ally and I have started potty training so we have been staying home.   Potty training is not fun.at.all.  I am sure it will be but....I think I would rather change diapers.  I do enjoy seeing the look of pride on Ally's face when she goes on the potty.  I dislike having to fight with her to sit on the potty.  Maybe I am doing something wrong?  Today was day 3 and it went really well.  From the stand point that no one yelled at the other.   She had one accident and went twice on the potty.  I think she may have been holding it in but...hey, potty training is all about control isn't it?

Today is also week 4 of my marathon training!  I am really proud of myself for sticking to an exercise program this long.  I am training to walk the Calgary half marathon on May 31.  I have been treating myself at the end of each long walk on Sunday and this week's treat is to sign up for the marathon.  I waited this long because I didn't want to waste the money and typically I start something and then quickly lose interest.  So I am excited to be an actual marathoner!  
Today we decided to keep busy by doing our favorite hobby - making muffins!  I accidently bought to much cream cheese the other day and I searched for a  muffin recipe using cream cheese and voila!  I found this recipe.  It sounded delicious...maybe not healthy but who cares?  The muffins were fantastic!  I think my favorite yet.  They are like little muffin cheesecakes.  A little on the heavy side but just so darn good.


  • 1 1/3  cup cream cheese, softened
  • 1/3  cup  butter, softened
  • 1/3 apple sauce
  • 2  cups  sugar
  • 3  teaspoons  vanilla extract
  • 4  large egg 
  • 4 cups  all-purpose flour
  • 1 tablespoon ground flax
  • 2  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 1  cup  low-fat buttermilk
  • 4  cups  fresh or frozen raspberries  ( I used a berry mix from Costco)


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.

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.

Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.

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