Slighly adapted from Cooking Light Annual Recipes 2002
Ingredients:
1/4 cup fat free cream cheese
2 tablespoons sugar free strawberry preserves
2 1/4 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
2 teaspoons poppy seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup low fat buttermilk
1/3 cup light butter, melted
1/4 cup egg substitute
1 teaspoon lemon zest
2 teaspoons vanilla extract
Directions:
Preheat oven to 375 degrees.
Combine cream cheese and preserves; stir with a whisk.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next five ingredients in a medium bowl; make a well in center of mixture.
Combine buttermilk, butter, egg substitute, lemon zest and vanilla extract; stir well with a whisk. Add to flour mixture, stiriing just until moist.
Spoon batter into 12 lined muffin cups or coated with cooking spray, filling one third full. Top each with about 1 teaspoon cream cheese mixture. Spoon remaining batter evenly over cream cheese mixture. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lighly in center. Remove muffins from pans immediately, and cool on a wire rack.
Servings: 12 Points: 3 points per muffin
