Another tasty light option today! Strawberry Cream Cheese Muffins. The perfect way to utilize any frozen berries still lurking in the depths of your freezer. The muffins are sweet and tender with berries bursting through in every bite. The lovely thing about this recipe is that it is so very versatile. The original recipe calls for raspberries but really any kind of berry or fruit would be delicious (okay maybe not ANY kind, but most kinds!) The muffins stay healthy thanks to non-fat cream cheese and the use of egg whites. I used even less sugar than called for in the recipe, and some of the reviewers said they halved the butter and added an eighth cup of applesauce. Oh the healthy possibilities!
Strawberry Cream Cheese Muffins
Adapted from Cooking Light
2/3 cup (5 ounces) fat-free cream cheese, softened
1/3 cup butter, softened
1 1/4 cup sugar
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
2 cups fresh or frozen strawberries, chopped
Preheat oven to 350°. Combine cream cheese and butter in a large bowl.
Beat with a mixer at high speed until well blended. Add sugar; beat until fluffy. Add vanilla, egg whites, and egg; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt.
With mixer on low speed, add the flour mixture and buttermilk to cream cheese mixture, beginning and ending with flour mixture.
Gently fold in strawberries. Grease 24 muffin cups or line with foil cup liners in muffin cups.
Spoon batter evenly into liners. Bake at 350° 25 minutes or until a wooden pick inserted in center comes out clean.
Remove from pans; cool on a wire rack.
The Cooking Light website says that each muffin has 142 calories. If you make the adjustments I made (less sugar, non-fat cream cheese, omit nuts) they are even less than that! So eat two!
Enjoy your weekend!