Monday, February 23, 2009

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.

10 comments:

Megan said...

I can't wait to see the Malt O Meal muffins!

Katherine Aucoin said...
This comment has been removed by the author.
Katherine Aucoin said...

Your are doing a fantstic job lightening up so many of your baked goodies. I want to make a batch of these to take to work, they looks so good and healthy for breakfast.

Maria said...

Cream cheese? Interesting! I bet blackberries would be really good too!

stephchows said...

They are so tall! I love lightening recipes up. I made up a recipe for some awesome butter free cookies last night. I'll be posting them later in the week. Dark chocolate chips, dried cherries, and cashews, YUM!

The Blonde Duck said...

I also can't turn down a muffin. When are you making the Malt O Meals? I was going to make them too!

The Blonde Duck said...

I'm hoping to do it this weekend. I'm dying to try them.

jesse said...

YUM, that muffin looks delicious!! I can't believe it's low in fat too!

Mama Chicken said...

I'm a sucker for a muffin recipe! Thanks!

UPrinting said...

Love the twist that you did. We rarely find strawberry muffins. Thanks to you, we can make it at home now. :)

Monday, February 23, 2009

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.

10 comments:

Megan said...

I can't wait to see the Malt O Meal muffins!

Katherine Aucoin said...
This comment has been removed by the author.
Katherine Aucoin said...

Your are doing a fantstic job lightening up so many of your baked goodies. I want to make a batch of these to take to work, they looks so good and healthy for breakfast.

Maria said...

Cream cheese? Interesting! I bet blackberries would be really good too!

stephchows said...

They are so tall! I love lightening recipes up. I made up a recipe for some awesome butter free cookies last night. I'll be posting them later in the week. Dark chocolate chips, dried cherries, and cashews, YUM!

The Blonde Duck said...

I also can't turn down a muffin. When are you making the Malt O Meals? I was going to make them too!

The Blonde Duck said...

I'm hoping to do it this weekend. I'm dying to try them.

jesse said...

YUM, that muffin looks delicious!! I can't believe it's low in fat too!

Mama Chicken said...

I'm a sucker for a muffin recipe! Thanks!

UPrinting said...

Love the twist that you did. We rarely find strawberry muffins. Thanks to you, we can make it at home now. :)