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Strawberry- and Cream-Cheese-Filled Muff




Source of Recipe


Macklinda'


List of Ingredients




Strawberry- and Cream-Cheese-Filled Muffins

Low calorie . Low fat
1/4 cup (2 ounces) 1/3-less-fat cream cheese at room temperature
2 tablespoons strawberry preserves (may use other flavors)
21/4 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
11/4 cups low-fat buttermilk
3 tablespoons vegetable oil
2 large egg whites
1 large egg
Cooking spray



Recipe



Preheat oven to 375 F.

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.