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MUFFINS: Strawberry-and-Cream Cheese-Filled Muffins

Source of Recipe

Cooking Light/Mar 2001, pg. 206


List of Ingredients

1/4 c
1/3 less fat cream cheese
2 tbsp strawberry preserves
2 1/4 c flour
1/3 c sugar
2 tsp baking powder
2 tsp poppy seeds
1/2 tsp baking soda
1/4 tsp salt
1 1/4 c low-fat buttermilk
3 tbsp oil
2 large egg whites
1 large egg
Cooking spray


Recipe

PREHEAT oven to 375°. Combine cream cheese and preserves; stir with a whisk. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl; make a well in center of mixture. Combine buttermilk, oil, egg whites, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Spoon batter into 12 muffin cups coated with cooking spray, filling 1/3 full. Top each with about 1 teaspoon cream cheese mixture; divide remaining batter evenly over the cream cheese mixture.

BAKE at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately, and place on a wire rack. Makes 1 dozen muffins

NOTES:
The muffins can be made ahead and stored in an airtight container overnight or in a heavy-duty zip-top plastic bag in the freezer. Just thaw at room temperature to serve & eat.

Per serving (1 muffin): 182 calories, 5.9 g fat, 5 g protein, 27.4 g carbohydrates, 0.7 g fiber, 23 mg cholesterol, 1.3 mg iron, 231 mg sodium, 94 mg calcium