Strawberry and Cream Cheese Filled Muffins

• 14 cup reduced-fat cream cheese
• 2 tablespoons strawberry preserves
• 2 14 cups flour
• 13 cup sugar
• 2 teaspoons baking powder
• 2 teaspoons poppy seeds
• 12 teaspoon baking soda
• 14 teaspoon salt
• 1 14 cups low-fat buttermilk
• 3 tablespoons vegetable oil
• 2 large egg whites
• 1 large egg

1. Preheat oven to 375F.
2. Combine the cream cheese, and preserves; stir with a whisk; set aside.
3. Lightly spoon flour into dry measuring cup; level with a knife.
4. Combine flour, sugar, baking powder, poppy seeds, baking soda and 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 muffin cups coated with cooking spray; fill 1/3 full.
8. Top each with about 1 tablespoons cream cheese mixture (for the large or 1 teaspoons for the small), divided the remaining batter evenly over cream cheese mixture.
9. Bake at 375F for 25 minutes or until muffins spring back when touched lightly in the center.
10. (adjust accordingly if using the mini tins).
11. Remove the muffins immediately from pan,and place on wire rack.

cream cheese, strawberry preserves, flour, sugar, baking powder, poppy seeds, baking soda, salt, lowfat buttermilk, vegetable oil, egg whites, egg

Taken from www.food.com/recipe/strawberry-and-cream-cheese-filled-muffins-445141 (may not work)