Strawberry and Cream Cheese Filled Muffins

Name: Strawberry and Cream Cheese Filled Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 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

Submitted by SnowHat

"Have a great breakfast!!!"

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Ready In:: 45mins
Ingredients:: 12
Serves:: 12

ingredients

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

directions

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, sugar, baking powder, poppy seeds, baking soda and 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.