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STRAWBERRY & CREAM CHEESE FILLED MUFFINS
¼ cup ⅓ -less-fat cream cheese 2 tablespoons strawberry preserves 2 ¼ cups all-purpose flour ⅓ cup sugar 2 teaspoons baking powder 2 teaspoons poppy seeds ½ teaspoon baking soda ¼ teaspoon salt 1 ¼ cups low-fat buttermilk 3 tablespoons vegetable oil 2 large egg whites 1 large egg Cooking spray
STEPS
1. Preheat oven to 375 degrees. 2. Combine cream cheese and preserves, stir with a whisk. 3. Lightly spoon flour into dry measuring cups, level with a knife. 4. Combine flour and next 5 ingredients in a medium bowl; make a well in center of mixture. 5. Combine buttermilk, oil, egg whites and egg; stir well with whisk. 6. Add to flour mixture, stirring just until moist. 7. Spoon batter into 12 muffin cups coated with cooking spray, filling one-third full. 8. Top each with about 1 teaspoon cream cheese mixture; spoon remaining batter evenly over cream cheese mixture. 9. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in center. 10. Remove muffins from pan immediately and cool on a wire rack. 11. Serving: 12 muffins
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