Strawberry-and-Cream Cheese-Filled Muffins

By dashy_65

Ingredients

• 1/4 cup  (2 ounces) 1/3-less-fat cream cheese
• 2 tablespoons  strawberry preserves
• 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
• Cooking spray

Details

Servings 12

Preparation

Step 1

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 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 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.

Nutritional Information
Calories:
182 (29% from fat)
Fat:
5.9g (sat 1.7g,mono 1.6g,poly 2g)
Protein:
5g
Carbohydrate:
27.4g
Fiber:
0.7g
Cholesterol:
23mg
Iron:
1.3mg
Sodium:
231mg
Calcium:
94mg