Strawberry-and-Cream Cheese-Filled Muffins Recipe
Recipes for Everyday Cooking
Strawberry-and-Cream Cheese-Filled Muffins
A slather of cream cheese and jelly on top of muffins is too messy to eat on the
way to work, so we tucked the goodies inside. Any flavor of fruit preserves will
work. The muffins can be made ahead and stored in an airtight container
overnight or in a heavy-duty zip-top plastic bag in the freezer. Just thaw at
room temperature and eat.
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 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
1. Preheat oven to 375 degrees.
2. Combine the cream cheese and preserves; stir with a whisk.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine
flour and the next 5 ingredients (flour through 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.
4. 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.
Yield: 1 dozen (serving size: 1 muffin).