Julia's Raspberry Cream Muffins

• 23 cup fat free cream cheese
• 13 cup light butter
• 1 12 cups Splenda sugar substitute, for baking
• 1 12 teaspoons vanilla
• 2 egg whites
• 1 egg
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 14 teaspoon baking soda
• 12 teaspoon salt
• 12 cup light vanilla soymilk
• 2 cups fresh raspberries

1. combine cream cheese, and butter in large bowl.
2. Beat with a mixer on high speed until blended.
3. Add sugar.
4. Beat until fluffy.
5. Add vanilla, egg whites, and egg.
6. Beat well.
7. In a separate bowl, Combine flours, baking powder, baking soda, and salt.
8. With mixer on low speed, add flour mixture and soy milk to cream cheese mixture.
9. Gently fold in raspberries.
10. Spoon batter into muffin liners.
11. Bake at 350 degrees.

cream cheese, light butter, splenda sugar substitute, vanilla, egg whites, egg, whole wheat flour, flour, baking powder, baking soda, salt, light vanilla soymilk, fresh raspberries

Taken from www.food.com/recipe/julias-raspberry-cream-muffins-219859 (may not work)