Raspberry Cream Cheese Mini Muffins with Lemon Glaze

I found this recipe for raspberry cream cheese muffins and thought they looked fantastic. Unfortunately they were full of gluten so I tweaked a few things so they are now GF Raspberry cream cheese mini muffins:) Like I was saying in the last post I am completely in love with the lemon glaze on the Buttermilk Lemon Cake. I thought it would be good on these lovely little muffins. You can leave them plain if you like, they don't need anything else on them really, but you only live once so why not....:)

These little nuggets of heaven are EXTREMELY moist! They have the airy lightness of angel food cake, with the buttery, crumbly mouth feel of a yellow cake. The surprising bursts of raspberry are tart yet sweet at the same time. The raspberry seeds and finely chopped walnuts add depth and a rustic feel, like something your great grandma would have baked back in the day.The lemon glaze compliments the raspberry sweetness well and adds to the "spring- time" feel of these little gems. I also recommend trying a cream cheese frosting if your not too big on lemon. The tang of cream cheese balances the sweetness of raspberries beautifully. Use liners when making these because it ensures a good presentation and keeps them from tipping over when you put them on a cake stand or serving platter. I didn't use them, but def will next time!

Raspberry Cream Cheese Mini Muffins:

1/3 Cup low fat cream cheese
1/3 Cup softened butter
1 1/2 Cups sugar
1 1/2 tsp vanilla extract
2 large egg whites
1 large egg
2 Cups GF flour (1 cup Bobs Red Mill, 1 cup Gluten Free Pantry)
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 Cup low-fat buttermilk
2 cups raspberries (fresh or frozen)
1/4 Cup finely chopped walnuts

Beat cream cheese and butter. Add sugar and beat until fluffy. Add in vanilla egg whites and egg and mix well. Combine all dry ingredients. Alternately add the dry ingredients and the buttermilk into the cream cheese, butter, and sugar mixture. Fold in the raspberries and walnuts. Spoon batter into a lined mini muffin pan. Make sure not to fill all the way up to the top because they do spill over when baking . Bake at 350 for 25 minutes. You can also make these regular sized muffins, just remember to increase the baking time accordingly.