Lowfat Orange Cheesecake Muffins

3 cups flour
5 teaspoons baking powder
1/2 teaspoon salt
1/2 cup reduced fat cream cheese
1/2 cup sugar
2/3 cup egg whites or egg substitute
1 cup fresh squeezed orange juice
1 cup water
2 tablespoons fresh grated orange rind
1 teaspoon vanilla

Preheat oven to 350�F. Spray a 12 cup muffin pan and a 6 cup muffin pan with cooking spray.

Into a small bowl, sift together flour, baking powder and salt; set aside.

In a large bowl, beat together cream cheese and sugar with an electric mixer until light and fluffy. Add egg whites, orange juice, water, orange rind, vanilla and flour mixture. Beat until well mixed, about 1 minute; do not overbeat.

Spoon batter into prepared muffin cups. Bake for 25 minutes or until a toothpick inserted into muffin centers comes out clean. Turn out muffins onto a wire rack to cool.

Makes 18.

Krystine's Healthy Gourmet Bakery Cookbook