Raspberry Cream Cheese Muffins

Some of us don't like pink.

I don't have anything against pink; not at all. But I have trouble really enjoying it and valuing it as a color. Does that even make sense? I think it's because I've been exposed to so much pink propaganda growing up with the hegemonic female ideal of "pink this, pink that, pink everything."  And, of course, around V-day (which I also don't have anything against, but enjoy mocking nonetheless) it always becomes an issue. Store shelves filled to the brink with pink and red! The idea that you must be consumerist if you want to show love towards those you cherish! Capitalism! Marketing!

So, yes. Around this time of the year, pink doesn't always jive well with me.

Buuuuuuuuuuuuuuut (really emphasize the length here in your mind)....

...these decadent, flavorful muffins can definitely make getting some pink into the day a lot easier!

They start out with a rich and sweet cream cheese base, which ensures a perfect texture and almost fluffy end result. Fresh raspberries are folded in at the end (they were on sale at my grocery store! yes!!), making each bite bright and flavorful. Two adjectives which clearly I need more of, because I am a huge cynic and should probably appreciate all the chocolate on the shelves more. 

Have some Raspberry Cream Cheese Muffins with a cup of tea to beat any morning blues!

P.S.

Happy V-Day week! If it's something you celebrate, I hope it's great. For everyone else-- happy Tuesday! 

Raspberry Cream Cheese Muffins

Adapted from Cooking Light

Makes 12        

• 1/4c. light vanilla soy milk
• 1/4tsp apple cider vinegar
• 1/3c. reduced fat cream cheese, room temperature
• 3tbl light margarine, room temperature
• 3/4c. splenda OR sugar
• 1 large egg
• 3/4tsp vanilla
• 1tbl canola oil
• 1/2c. all purpose flour, plus 1tbl
• 1/2c. whole wheat flour
• 1/2tsp baking powder
• 1/8tsp baking soda
• 1/4tsp salt
• 1c. fresh raspberries

Instructions:

1. Preheat oven to 350°.
2. In a small bowl, combine soy milk and cider vinegar. Let sit for at least 5 minutes. It will curdle slightly-- you are basically making dairy-free buttermilk.
3. Meanwhile, combine cream cheese and margarine in a medium bowl. Beat with a mixer at high speed until very creamy and smooth, about 1 minute. Slowly add splenda/sugar; beat until fluffy. With the mixer still running, add vanilla, egg, and oil. Beat well.
4. Combine flour, baking powder, baking soda, and salt. With mixer on low speed, add the flour mixture and soy milk to cream cheese mixture, beginning and ending with flour mixture (I did it in 2 batches). Mix until just moist, and then put away the mixer.
5. In a small bowl, coat the fresh raspberries with 1tbl flour (this helps them from bleeding into the mix and from sinking to the bottom of the muffin). Using a wooden spoon or a spatula, gently fold them into the muffin batter. 
6. Cook at 350° for 17-25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Remove from oven and allow to cool. 

Nutritional Information (with Sugar)
Sodium: 104mg
Total Fat: 4g
       Saturated:  1g
       Trans: 0g
Protein: 2g
Sugar: 26g
Calories: 183


Nutritional Information (with Splenda)
Sodium: 104mg
Total Fat: 4g
       Saturated:  1g
       Trans: 0g
Protein: 2g
Sugar: 1g
Calories: 87