Strawberry Cream Cheese Muffins
Recipe from Kellogg's

Strawberry Cream Cheese Muffins

by 2  people

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  • 1 1/4  cups 
    all-purpose flour
  • 1/2  cup 
  • 1   tablespoon 
    baking powder
  • 1/4  teaspoon 
  • 1/4  teaspoon 
  • 1  3  ounce package 
    cream cheese
  • 1  10  ounce package 
    frozen, sweetened, sliced strawberries, thawed, undrained (10 ounces)
  • 3   tablespoons 
    vegetable oil
  • 2   
    egg whites
  • 2   cups 
    All-Bran® Original
  • 1/4  cup 
    strawberry preserves
Stir together flour, sugar, baking powder, salt and cinnamon. Cut cream cheese into 48 small pieces. Add to flour mixture, tossing to coat. Set aside.
In large mixing bowl, combine strawberries, oil and egg whites. Stir in KELLOGG'S ALL-BRAN cereal. Let stand about 5 minutes or until cereal softens. Beat well. Add flour mixture, stirring only until combined. Dot preserves on batter and lightly swirl through with knife. Portion evenly into twelve 2-1/2-inch muffin-pan cups coated with cooking spray.
Bake at 400 degrees F about 22 minutes or until lightly browned. Serve warm.

Yield: 12 muffins
Nutrition information
Per Serving: cal. (kcal) 200, Fat, total (g) 6, chol. (mg) 10, sat. fat (g) 2, carb. (g) 37, fiber (g) 4, sugar (g) 19, pro. (g) 4, vit. A (IU) 389, vit. C (mg) 15, sodium (mg) 230, calcium (mg) 40, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
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