Strawberry and Cream Cheese Filled Muffins

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  • 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 granulated 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


  1. Heat oven to 375 degrees F.
  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 and the next 5 ingredients (flour through 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 degrees F 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.

Yield: 1 dozen (serving size: 1 muffin)

Calories 182 (29% from fat); Fat 5.9g (sat 1.7g, mono 1.6g, poly 2g); Protein 5g; Carb 27.4g; Fiber 0.7g; Chol 23mg; Iron 1.3mg; Sodium 231mg; Calc 94mg

Posted by kdipaolo at Recipe Goldmine 6/23/01 4:49:00 am.