Yield
1 dozen (serving size: 1 muffin)
Becky Luigart-Stayner; Lydia DeGaris-Pursell

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Combine the cream cheese and preserves; stir with a whisk.

Step 3

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.

Step 4

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.

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