Strawberry Cheesecake Muffins |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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These are delicious mini strawberry cheesecakes! A friend gave me this recipe and as I love muffins, cheesecakes... and strawberries - just had to try it! I didn't have any fresh lemons so I used lemon extract - can't wait to make them again! Ingredients:
4 ounces light cream cheese, softened |
1/4 cup sugar |
2 1/2 cups flour |
1 tablespoon baking powder |
1/2 teaspoon salt |
1 egg |
1 1/4 cups 1% low-fat milk |
1/2 cup brown sugar |
1/3 cup butter or 1/3 cup margarine, melted |
1 teaspoon grated lemon zest |
1/4 teaspoon vanilla extract |
1/4 cup low-fat strawberry jam |
Directions:
1. Preheat oven to 350°F Grease 12 muffin cups or line with paper muffin liners.
2. Beat together cream cheese and sugar until smooth, set aside.
3. In a large mixing bowl, combine flour, baking powder and salt. In a separate bowl, beat together egg, milk, brown sugar, margarine or butter, lemon zest and vanilla extract. Stir egg mixture into dry ingredients, stirring just until moistened.
4. Spoon half of batter into muffin cups. Top each portion with 1 tablespoon cream cheese mixture and 1 teaspoon jam. Spoon remaining muffin batter on top.
5. Bake in preheated oven for 20 minutes, or until golden. Cool in pan for 5 minutes, then remove muffins and cool on rack. Store in airtight container.
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