These muffins were adapted from this recipe from Cooking Light . Unfortunately, my changes make them a little less healthy because I was working with ingredients that I already had. I look forward to trying the original recipe sometime soon. These muffins taste like a coffee shop treat!

1/3 C light cream cheese
2 1/2 tbsp butter, softened
1/2 C sugar
3/4 tsp vanilla
1 large egg
1 C flour
1/4 tsp baking soda
1/4 tsp cream of tartar
1/4 tsp salt
1/4 C milk
1 cup frozen raspberries

Beat cream cheese and butter in a large bowl until well blended. Add sugar, vanilla, and egg. Beat until fluffy.

Combine flour, baking soda, cream of tartar, and salt. Add to cream cheese mixture, alternating with milk. Fold in raspberries.

Spoon batter into prepared muffin pan. Bake at 350° for 25 minutes or until done. Yeilds 12 small-ish muffins.