White Chocolate Berry Muffins
Courtesy: Taste of Home

• 1 package (8 ounces) cream cheese, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh raspberries
• 1/2 cup vanilla or white chips

In a large bowl, beat cream cheese and sugar until smooth. Add eggs, beat in well after each addition. Stir in vanilla.

Combine the flour, baking powder and salt; add to cream cheese mixture just until blended. Gently fold in raspberries and chips. Blueberries can be substituted.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.

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