Return to Main Recipes Page/Return to Home Page

Muffins, Cherry Cheesecake (D, TNT)
Source: "Krystine's Healthy Gourmet Bakery Cookbook"
Serves: 12

2-1/4 cups flour
2 tsp. baking powder
1/4 tsp. salt
1/3 cup nonfat cream cheese, softened
2 tbsp. butter, softened (I use soy margarine)
1 cup sugar
1/3 cups egg whites
1/2 cup plain lowfat yogurt
1/3 cup fresh squeezed orange juice
1 tsp. vanilla
3/4 cups canned cherries, pitted

Preheat oven to 350°F.

Use a sprayed 12-cup muffin pan. Sift flour, baking powder, and salt together; set aside.

Beat cream cheese, butter, sugar, egg whites, yogurt, juice, and vanilla until thoroughly blended. Add flour mix to yogurt mix; stir until just incorporated. Fold in cherries. Spoon into prepared pan.

Bake 25 minutes. Cool muffins on wire rack.

Poster's Notes:
These muffins have an intense flavour with a wonderful texture.

Posted by Francine Earle

Nutritional Info Per Serving: N/A