Skinny Strawberry Cheesecake Muffins

Are these muffins for breakfast?  Or dessert?  Or beakfast for dessert?  Or maybe dessert for breakfast?  Oh, who cares!!  They are delicious and that’s all that matters! If you don’t like strawberries, you can certainly substitute other fruits or berries. 

Skinny Strawberry Cheesecake Muffins

  • 1 cup plus 1 tbsp all purpose flour
  • 1 cup plus 1 tbsp whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 4 packets splenda
  • 1/2 tsp salt
  • 1/2 cup skim milk
  • 1/2 cup unsweetened applesauce
  • 1/4 cup honey
  • 2 tbsp canola oil
  • 2 tsp vanilla
  • 1/2 cup egg substitute
  • 4 oz fat free cream cheese, very cold – cut into small pieces
  • 1 cup diced fresh strawberries

Preheat oven to 350 degrees.  Line muffin tins with paper cups.  Coat cups lightly with cooking spray.

In large bowl, combine flours, baking powder, baking soda, splenda and salt.  Whisk together.  In seperate bowl, combine milk, honey, applesauce, oil, vanilla, and egg substitute.  Add wet ingredients to dry ingredients and stir until well combined.  Fold in the cream cheese pieces and diced strawberries.  Spoon into muffin cups and bake for 18-20 minutes or until done.


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