Email to Shirley Mitchem      

Recipe Categories: nanamitchem's HOME PAGEABM-YEASTROLLS ABMBREADS APPETIZER-MEATBALLS APPETIZERS APPETIZERS-CHEESEBALLS Appetizers-potato APPETIZERS-SEAFOOD BACKPAIN BBQ BEANS BEEF BEEF-BURGERS BEEF-STEAK BEEFROAST BEVERAGES BISCUITS BREAD BREAD-ABM BREAD-CORNBREAD Bread-SweetLoaf BreadPudding BREAKFAST BROWNIES-CHOC Brownies-nonchocolate CAJUNBOIL CAKES CAKES-BARS CAKES-BUNDT CAKES-CHEESECAKES CAKES-Coffeecakes CAKES-CUPCAKES Cakes-JellyRoll Cakes-pound CAKES-SHEET CAKES-Springformpan CAKESandPIES CANDY CANNING CASSEROLE-VEG CASSEROLES CASSEROLES-CHICKEN CASSEROLES-MEAT CASSEROLES-NOODLES CASSEROLES-POTATOES CASSEROLES-RICE CASSEROLES-SEAFOOD CHEESE CHEESECAKES CHICKEN Chicken-baked CHICKEN-CROCKPOT Chicken-salad CHICKEN-WINGS CHILI CHINESE CONDIMENTS CookiePress COOKIES COOKIES-BAR COOKIES-SLICEBAKE CORNBREAD Cornbread-hushpuppies CRAFTS CRESCENTROLLS CROCKPOT CROCKPOT-BREAKFAST CROCKPOT-CHICKEN CROCKPOT-MEAT CROCKPOT-PORK CROCKPOT-VEGETABLE CROCKPOTBEEF CROCKPOTDESSERTS DANISH DESSERTS DIABETIC DIPS-NOBAKE DIPS-NONSWEET DIPS-SWEET DONUTS DRINKS EGGS ETHNIC FISHandSEAFOOD FROSTINGS FRUIT GRAVY HELPFULHINTS HOLIDAY HOTDOGS ICECREAM MARINADES MEATBALLS MEATLOAF Mexican MISC MIXES MOUSSE MUFFINS MUSHROOMS NOODLES OAMC onions PASTA PASTRIES PIE-COBBLERS PIECRUSTS PIEIceCream PIES PIES-Apple Pies-Cream Pies-NoBake PIZZA Pizza-Desert PORK--BACON PORK-CHOPS PORK-HAM PORK-Ribs PORK-TENDERLOIN PORKROAST PORK_Sausage POTATO-SALADS POTATOES Potatoes-HashBrowns POTATOES-MASHED POTATOESSWEET PRESSURECOOKERFOODS PUDDINGS PUNCH QUICHE RECIPESINAJAR RICE ROASTERRECIPES ROLLS-SWEET Rolls-yeast SALAD-CONGEALED SALADandDRESSING SALADDRESSINGS SALADS-PASTA SALADS-SWEET SALMON SANDWICHES SAUCES SEAFOOD SEASONINGS SHRIMP SLAW SNACKS SOUPS SOUPSandSTEWS SPREADS STUFFING Substitutions TARTS Tex-Mex TURKEY-COOKING VEGETABLES VEGETARIAN WEBPAGES

Strawberry &Cream Cheese Filled Muffins




Source of Recipe


BBR


Recipe Introduction


Posted by: misspatty1


List of Ingredients




1/4 cup (2 ounces) 1/3-less-fat cream cheese at room temperature
2 tablespoons strawberry preserves (may use other flavors)
2 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups low-fat buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 large egg

Cooking spray

Preheat oven to 375° F.

Recipe



Combine the cream cheese and preserves; stir with a whisk.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and the 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 the batter into 12 muffin cups coated with cooking spray, filling each one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the remaining batter evenly over the cream cheese mixture. Bake for 25 minutes or until muffins spring back when touched lightly in center. Remove the muffins from pans immediately, and place on a wire rack. Makes 1 dozen.

Note: 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 and eat.