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Strawberry-n-Cream Cheese-Filled Muffins

Source of Recipe

Cooking Light


List of Ingredients

Strawberry-and-Cream Cheese-Filled Muffins

Ingredients
1/4 cup (2 ounces) 1/3-less-fat cream cheese
2 tablespoons strawberry preserves
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

Preparation
Preheat oven to 375°.
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 one-third full. Top each with about 1 teaspoon cream cheese mixture; divide the 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 the muffins from pans immediately, and place on a wire rack.

Yield
1 dozen (serving size: 1 muffin)




Recipe