Delicious fancy muffins that taste richer than they are. These muffins freeze well to be enjoyed later.
2 Cups all purpose flour
½ Cup granulated sugar
4 Tsp baking powder
¼ Tsp Salt
2 Cups cored & chopped pears (2 pears)
1 Cup low fat buttermilk
2 Egg whites
½ Cup plain low fat yogurt
¼ Cup vegetable oil
1 Tsp almond extract
1 Tsp lemon juice
FILLING/ TOPPING:
4 Ounces fat reduced cream cheese, room temperature
¼ Cup sifted icing sugar
10 Pear chunks
Brown sugar for top
Pre-heat oven to 350 degrees Fahrenheit. Spray 10 medium muffin cups with non stick cooking spray. Mix together softened Cream Cheese & icing sugar until smooth & creamy. Set aside.
In a large mixing bowl, mix together dry ingredients. Add chopped pears & mix.
In a medium size bowl, whisk together until smooth , buttermilk, egg whites, yogurt, oil, extract & juice.
Pour into dry ingredients. Using a spatula fold just until combined. Do not over mix.
Fill muffin cups to rim with batter. Using a spoon, insert 1 teaspoon cream cheese filling into the middle of each muffin. Place one chunk of pear on the cream cheese filling of each muffin.
Sprinkle with ½ teaspoon brown sugar.
Bake for 30 minutes until golden brown and a tooth pick inserted into the batter, not cream cheese, comes out clean.
These are best served fresh & warm but you can freeze & reheat later.
Calories per muffin 260
4 Grams fat