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Ingredients
| low fat cream cheese: 1/4 cup |
| strawberry preserves: 2 Tbl |
| all-purpose flour (unsifted): 2 1/4 cups |
| granulated sugar: 1/3 cup |
| baking powder: 2 tsp |
| poppy seed: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/4 tsp |
| low fat buttermilk: 1 1/4 cups |
| vegetable oil: 3 Tbl |
| eggs: 2 (whites, large) |
| eggs: 1 (large) |
Strawberry and Cream Cheese Filled Muffins
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- Preheat oven to 375°F.
- Combine the cream cheese, and preserves; stir with a whisk; set aside.
- Lightly spoon flour into dry measuring cup; level with a knife.
- Combine flour, sugar, baking powder, poppy seeds, baking soda and 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 muffin cups coated with cooking spray; fill 1/3 full.
- Top each with about 1 tablespoons cream cheese mixture (for the large or 1 teaspoons for the small), divided the remaining batter evenly over cream cheese mixture.
- Bake at 375F for 25 minutes or until muffins spring back when touched lightly in the center. (adjust accordingly if using the mini tins).
- Remove the muffins immediately from pan,and place on wire rack.