Strawberry and Cream Cheese Filled Muffins
1/4 cup (2 ounces) 1/3-less-fat cream cheese at room temperature
2 tablespoons strawberry preserves (may use other flavors)
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
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.
PER MUFFIN: Cal 182 (29% fat) Fat 6 g (2 g sat) Fiber 1 g Chol 23 mg Sodium 231 mg Carb 27 g Calcium 94 mg