Strawberry-and-Cream Cheese-Filled Muffins

Ingredients

• 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
• Cooking spray

Preparation

1. Preheat oven to 375°.
2. Combine the cream cheese and preserves; stir with a whisk.
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.
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.