Strawberry Cream Cheese Muffins

Dessert for breakfast, why not! These muffins are like eating strawberry shortcake. You can also replace the strawberries for raspberries or blueberries. Either way it’s a great way to start to day or to curb your afternoon munchies.

2 dozen
Ingredients
2/3 cup (5 ounces) 1/3-less-fat cream cheese, softened (or toffuti cream cheese)
1/3 cup butter, softened (Earth Butter)
1 1/2 cups Splenda
1 1/2 teaspoons vanilla extract
2 large egg whites
1 large egg
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk OR vanilla soy milk
2 cups fresh or frozen strawberries
Optional: 1/4 cup finely chopped walnuts

Preparation:

Preheat oven to 350°.
1. In a large bowl, combine cream cheese and butter. Beat with an electric mixer at high speed until well blended. Add Splenda; beat until fluffy. Add vanilla, egg whites, and egg; beat well.
2. In another bowl, combine flour, baking soda, baking powder and salt. Lightly spoon flour into dry measuring cups; level with a knife.
3. With mixer on low speed, add the flour mixture and buttermilk or soy milk to cream cheese mixture, beginning and ending with flour mixture.
4. Defrost the strawberries and place them in a colander. Let them sit for 5 minutes to remove excess water. I even press them lightly into the strainer with a paper towel to pat dry.
5. Gently fold in strawberries and walnuts.
6. Place 24 foil cup liners in muffin cups or lightly spray the muffin tin. Using an ice cream scoop or a spoon, place the batter evenly into liners. Bake at 350° 20-25 minutes or until a wooden pick inserted in center comes out clean. Remove from pans; cool on a wire rack.