Strawberry and Cream Cheese Filled Muffins
Nonstick cooking spray
1/4 C. (2 ounces) 1/3-less-fat cream cheese
2 T. strawberry preserves
2 1/4 C. all-purpose flour
1/3 C. sugar
2 t. baking powder
2 t. poppy seeds
1/2 t. baking soda
1/4 t. salt
1 1/4 C. low-fat buttermilk
3 T. vegetable oil
2 large egg whites
1 large egg
Preheat the oven to 375° F. Spray 12 muffin cups with nonstick cooking spray; set aside.
In a small bowl, combine the cream cheese and strawberry preserves until smooth.
Lightly spoon the flour into dry measuring cups; level with a knife. In a medium bowl, combine the flour, sugar, baking powder, poppy seeds, baking soda and salt. Make a well in the center of the mixture. In a separate bowl, whisk together the buttermilk, oil, egg whites and egg. Add the egg mixture to the well in the flour mixture and stir 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 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
Cook’s 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. Thaw at room temperature.
From Cooking Light magazine, March 2001 issue