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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
20 min -
Cook Time
25 min -
Servings
12 serving(s)
Tags
- 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, 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 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.