Aunt Emmaline’s Strawberry Muffins

Serves: 5
Total Calories: 289
Yield: One dozen


1/4 cup cream cheese, softened
2 tablespoons strawberry preserves
2 1/4 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons poppy seed
1 1/4 cups buttermilk
3 tablespoons oil
2 egg whites, beaten
1 egg, beaten


Whisk together cream cheese and preserves in a small bowl; set aside. Combine next 6 ingredients in a medium bowl. Make a well in center of flour mixture and set aside. Whisk remaining ingredients in a large bowl; mix well. Add to flour mixture, stirring just until moistened. Spoon batter into 12 muffin cups sprayed with non-stick vegetable spray, filling 1/3 full. Top each with about one teaspoon cream cheese mixture; divide remaining batter evenly over top. Bake at 375 degrees for 25 minutes, or until muffins spring back when touched lightly in center. Immediately remove muffins from pans; cool on a wire rack.

Tip: Be on the lookout at flea markets and antique shops for vintage tin bread boxes. Filled with strawberry plants, they're a mini garden patch!

Nutritional Facts:

Serves: 5
Total Calories: 289
Calories from Fat: 10

This Aunt Emmaline’s Strawberry Muffins recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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