A slather of cream cheese and jelly on top of muffins is too messy to eat on the way to work, so we tucked the goodies inside. Any flavor of fruit preserves will work. The muffins can be made ahead and stored in an airtight container overnight or in a heavy-duty zip-top plastic bag in the freezer. Just thaw at room temperature and eat.
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 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
How to Make It
Preheat oven to 375°.
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° 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.