- 12
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
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