Strawberry and Cream Cheese Filled Muffins
(12 servings) Printable Version
- 1/4 cup reduced-fat cream cheese
- 2 Tablespoons strawberry preserves
- 2 and 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 and 1/4 cups low-fat buttermilk
- 3 Tablespoons vegetable oil
- 2 large egg whites
- 1 large egg
How To Make Strawberry and Cream Cheese Filled Muffins
Preheat oven to 375 degrees F.
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 degrees 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.
These buttermilk-based muffins use low-fat cream cheese and strawberry jam to provide moistness and creamy berry flavor.
Mr Breakfast would like to thank MrsBuckeye for this recipe.
Comments About This Recipe
What do you think of Strawberry and Cream Cheese Filled Muffins?
What do you think of Strawberry and Cream Cheese Filled Muffins?
Overall Average Rating =
(out of 5)Based on 1 vote.
delicious! =]
Comment submitted: 4/4/2008 (#4953)
From Tip
Rating (out of 5): |
Great recipe. Make sure to up the preserves and cream cheese, more flavor is needed. Also, take care to whip the eggs with a wisk to distribute air. It's great otherwise!
Comment submitted: 1/15/2007 (#1212)
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