Blueberry cream cheese muffins
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1 egg
- 1/3 cup unsweetened apple sauce
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup flour
- 1/2 tsp lemon zest
- 1 tbsp sugar
- 3 tbsp brown sugar
- 2 tbsp egg whites (i use egg whites in the carton)
- 2 large mashed bananas
- for cream cheese topping
- 4 oz softened light cream cheese
- 2 tbsp egg whites
- 1 tbsp milk (i used 1%)
- 1/2 cup frozen wild blueberries (fresh should be ok but tr that's why i like the frozen)
- Carbohydrate 20.412790627215 g
- Cholesterol 20.6076388883366 mg
- Fat 7.74308395820819 g
- Fiber 0.0833888908227285 g
- Protein 0.60279819375772 g
- Saturated Fat 4.89646083325767 g
- Serving Size 1 1 Serving (56g)
- Sodium 358.609764461418 mg
- Sugar 20.3294017363922 g
- Trans Fat 0.549821069434594 g
- Calories 150 calories
Preheat oven to 375F, spray a 12 hole regular muffin tin with non stick spray.In a bowl whisk together your egg, egg whites (2T) and brown sugar.Add in your apple sauce and mashed banana and stir well.Stir in your flour, baking powder, soda and lemon zest.In separate bowl, use a electric mixer and beat together your cream cheese, sugar, egg whites (2T) milk and vanilla.Gently fold in your frozen blueberries.Dived your muffin batter over your 12 muffin cups, then top each with your cream cheese mixture. Use a toothpick and swirl the cream cheese mixture slightly into the muffin batter.Bake in oven for 18-20 minutes until edges look golden brown. Muffins will not rise too high.Makes 12 muffins at 3 smart points each (2 points plus, old WW program)Nutritional info per muffin.. Calories 84..Fat 2.1g..Sat fat 1.2g..Carbs 12.3g...Fiber 0.3g..Sugars 5.1g..Protein 3gMuffins best stored in fridge, they will freeze ok.
