Strawberry and Cream Cheese Filled Muffins

Sunday, October 25, 2009

I wanted to try these muffins because I liked the idea of not having to spread cream cheese and jam on my muffins before I head out the door, especially if I am in a hurry. They already have the good stuff tucked away inside. Just grab and go! You could always substitute the strawberry preserves with whatever flavor you are in the mood for. I do have to warn you that if you are looking for one of those ultra sweet muffins, this isn't it. It mainly gets it's sweetness from the little bit of filling inside. I usually crave sweet sugary foods but this was actually to my liking. I usually have one of these muffins with a low fat yogurt, a piece of fruit and I am good to go. Also, these muffins freeze well. Put them in a heavy dity ziploc bag and freeze. When you want one for breakfast or a snack, just thaw at room temperature and it is ready to be eaten. I only made half the recipe since my freezer is running out of room. I told you I was the freeze queen.


There is a surprise inside... I just love surprises!


Strawberry and Cream Cheese Filled Muffins
Slighly adapted from Cooking Light Annual Recipes 2002

Ingredients:
1/4 cup fat free cream cheese
2 tablespoons sugar freee strawberry preserves
2 1/4 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup low fat buttermilk
1/3 cup light butter, melted
1/4 cup egg substitute
1 teaspoon lemon zest
2 teaspoons vanilla extract

Directions:
Preheat oven to 375 degrees.
Combine cream cheese and preserves; stir with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next five ingredients in a medium bowl; make a well in center of mixture. 
Combine buttermilk, butter, egg substitute, lemon zest and vanilla extract; stir well with a whisk. Add to flour mixture, stiriing just until moist.
Spoon batter into 12 lined muffin cups or coated with cooking spray, filling one third full. Top each with about 1 teaspoon cream cheese mixture. Spoon remaining batter evenly over cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lighly in center. Remove muffins from pans immediately, and cool on a wire rack.

Servings: 12   Points: 3 points per muffin



Also, I wanted to let you guys in on a great product out there. They are called sweaty bands and they are a sport and fitness headband that do not slip! I love this idea because I have had a few headbands that started to slide off during my workout and it just gets very annoying. Nothing is worse than having to stop your workout just to do something so silly as sliding your headband back on. I bought one to try it out and loved it so much that I decided to buy another one. These suckers really do not move and they feel so comfortable. You don't have to wear them just for working out. You could also wear them to the beach, cleaning around the house, or anywhere you choose. I originally found out about the bands at Heather's blog,  WW Chick, when she was doing a product review of them and loved them as well. They have many to choose from, so you can find the perfect one to suit your style and taste. Check out their website http://www.sweatybands.com/.



Here I am just after my workout sporting my favorite style from their web site. Of course, anyone that knows me knows I would pick something with butterflies. I love butterflies! The other one I got is the bright pink camoflauged one in honor of my handsome husband in the army. I have to admit they are a little pricey at $15 each for a thin band, like the one I am wearing, and $18 each for the thicker band. I splurged and I do love them. I am just not sure my husband will love them as much as I do since he is the one who unintentionally bought them for me. Thanks honey!  Have a great rest of the weekend everyone! It went by way too quick!

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