Friday, June 14, 2013
Lemon Blueberry Cheesecake Muffins
To be honest, I'm not even a huge fan of lemon or blueberry but I think that is changing because these were out-of-this-world good!!!
5 oz low fat cream cheese, softened
3 tablespoon butter, softened
3 tablespoon unsweetened applesauce
1 ½ cups sugar
½ teaspoon vanilla extract
2 large egg whites
1 large egg
1 cup all-purpose flour
1 cup white whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup low-fat buttermilk (keep reading for a substitute)
4 tablespopon fresh lemon juice
2 teaspoons lemon zest
2 cups blueberries
NOTE - My heart always sinks when I find a recipe that calls for buttermilk. Since it is only available in a larger container (and I don't bake THAT often) it means it always goes to waste. A quick and easy substitute is one cup of milk (whatever you have on hand) and one tablespoon of vinegar. Combine the two and let it sit for at least 5 minutes while the milk "sours", then use whatever you need from that for your recipe.
1. Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
2. In a large bowl, combine the cream cheese, butter and applesauce and beat with an electric mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
3. In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture until thoroughly combined. Add the lemon juice, zest and buttermilk and beat until blended. Add the blueberries and fold in gently.
4. Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.
Here's a rather unflattering shot of the inside of one of these bad boys...look at all that blueberry goodness!!!
Serving Size - 1 muffin
WW Points - 3
Calories - 137
Carbs - 23g
Fat - 4g
Protein - 3g
Fibre - 1g