Lightened Strawberry Muffins

These muffins are surprisingly really good, to be low fat. I have to admit that I will almost never turn down a muffin. There is just something about them, that I can't pass up. This recipe originally called for blueberries, but I used strawberries instead. This just proved that you could use any fruit that you would like with these. I am thinking that next batch will be made with blackberries. The one thing that I liked about these muffins were that instead of butter, you used 1/3 less fat cream cheese. I am sure that using fat free would work the same and could probably use the Splenda sugar blend to lower the calories some more. But, I am good with these being 223 calories. Oh, and the kids loved them too!

Strawberry Muffins

2 cups all purpose flour

2 tsp baking powder

1/2 tsp salt

1 (8oz) package 1/3 less fat cream cheese, at room temp

1 cup plus 1 Tbsp sugar

1/2 cup (1%) low fat milk

1/2 refrigerated liquid egg substitute

1 1/2 cup fresh or frozen berries of your choice

Preheat oven to 425 degrees. Coat 12 muffin cups with cooking spray (I got 16 muffins). Combine flour, baking powder and salt; reserve. In separate bowl, on medium-high speed, beat cream cheese and 1 cup sugar until blended, 1 minute. On low speed, beat in milk and egg substitute. Add flour mixture; beat until just moistened. Fold in berries. Divide among muffin cups. Sprinkle with remaining 1 Tbsp sugar. Bake 15-17 minutes or until toothpick inserted into centers come out clean. Cool 10 minutes. Transfer from pan to rack; cool or serve warm.