In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened. Fold in raspberries.
Fill paper-lined muffin cups three-fourths full. Bake at 350° F for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 475 (38%)|
|Amt Per Serving||% DV|
|Total Fat 52.7g||70 %|
|Saturated Fat 31.2g||156 %|
|Monounsaturated Fat 14g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 311.6mg||96 %|
|Sodium 540.6mg||19 %|
|Potassium 501.2mg||13 %|
|Total Carbohydrate 173.4g||51 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 164.9g|
|Protein 23.2g||33 %|
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Calories per serving: 1247
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