Raspberry Key Lime Cream Cheese Muffins

Oh my word these muffins are so unbelievably delicious. Raspberries, key lime and cream cheese all in a muffin, yummy! I could not stop eating these and then when they were all gone I was so sad.

These muffins need to be stored in the refrigerator and when I had one the next day, I think it was even better straight out of the refrigerator and cold. So yummy!

The original recipe has you top the muffins with some of the cream cheese mixture and press it into the batter and swirl. When I went to do this the muffin tins were pretty full and the batter thick and the cream cheese mixture slightly thick that it did not swirl well without making a mess. The muffins still tasted yummy and I will definitely make them again, but next time I will add the cream cheese mixture in the middle of the muffin (this will be noted in the recipe below).

Raspberry Key Lime Cheesecake Muffins

Ingredients:

• 2 1/2 cups all purpose flour
• 1 3/4 cups granulated sugar, divided
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 cup milk
• 2 eggs
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup light sour cream
• 1/3 cup key lime juice
• 1 cup frozen raspberries
• 8 ounces reduced fat cream cheese

Directions:

1. Preheat oven to 375º F. Line a muffin tin with muffin liners.
2. In a medium bowl beat the cream cheese and 1 cup sugar together until creamy and smooth. Set aside.
3. In a medium bowl whisk together the flour, 3/4 cup granulated sugar, baking powder and baking soda.
4. In a large bowl whisk together the milk, eggs, canola oil, vanilla extract, sour cream and key lime juice.
5. Slowly stir the flour mixture into the wet mixture. Mix just until incorporated, do not over mix.
6. Gently fold in half of the cream cheese mixture and then gently fold in the frozen raspberries.
7. Fill muffin cups 1/3 full of batter.
8. Drop 1 tablespoon of cream cheese mixture onto the batter.
9. Use remaining batter and fill the muffins cups until about 2/3 of the way full.
10. Bake for 20-30 minutes or until an inserted toothpick comes out clean.
11. Cool muffins in the pan for about 5 minutes and then transfer to a wire rack to cool completely.
12. Store in the refrigerator.

Enjoy!!!

Serves: 12
Calories: 324
Total Fat: 10.7g
   Saturated: 4.1g
   Polyunsaturated: 1.6g
   Monounsaturated: 3.2g
   Trans: 0g
Cholesterol: 58.4mg
Sodium: 220.3mg
Potassium: 78.1mg
Total Carbs: 50.9g
   Dietary Fiber: 1.5g
   Sugars: 32g
Protein: 6.2g
Vitamin A: 2.7%
Vitamin C: 4.5%
Calcium: 7.3%
Iron: 6.4%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Frugal Foodie Mama.