Strawberry And Cream Cheese Filled Muffins

Total Time: 45 mins Preparation Time: 20 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1/4 cup reduced-fat cream cheese
• 2 tablespoons strawberry preserves
• 2 1/4 cups 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

Recipe

• 1 preheat oven to 375°.
• 2 combine the cream cheese and preserves; stir with a whisk.
• 3 lightly spoon flour into dry measuring cups; level with a knife.
• 4 combine flour, sugar, baking powder, poppy seeds, baking soda and salt in a medium bowl; make a well in center of mixture.
• 5 combine buttermilk, oil, egg whites, and egg; stir well with a whisk.
• 6 add to flour mixture, stirring just until moist.
• 7 spoon the batter into 12 muffin cups coated with cooking spray, filling one-third full.
• 8 top each with about 1 teaspoon cream cheese mixture, divide the remaining batter evenly over the cream cheese mixture.
• 9 bake at 375° for 25 minutes or until muffins spring back when touched lightly in center.
• 10 remove the muffins from pans immediately, and place on a wire rack.