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 granulated 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
Preheat oven to 375 degrees F.
Combine the cream cheese and preserves; stir with a whisk.
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.
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 F 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).
Calories 182 (29% from fat); Fat 5.9g (sat 1.7g, mono 1.6g, poly 2g); Protein 5g; Carb 27.4g; Fiber 0.7g; Chol 23mg; Iron 1.3mg; Sodium 231mg; Calc 94mg