Grab the Strawberries from the freezer

Strawberry Cream Cheese Muffins
(Adapted from: Cooking Light)
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Here are the ingredients:

2/3 cup (5 ounces) fat-free cream cheese, softened

1/3 cup butter, softened

1 1/4 cup sugar

1 1/2 teaspoons vanilla extract

2 large egg whites

1 large egg

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup low-fat buttermilk

2 cups fresh or frozen strawberries, chopped




Mix together in mixer softened cream cheese, 1/3 cup softened butter, 1 1/4 cup sugar and
1 1/2 teaspoons vanilla extract

Mix in your 2 large egg whites, 1 large egg,

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup low-fat buttermilk

If you do not have butter milk you can make your own with milk and vinegar. I add one tablespoon vinegar to one cup milk. Stir in and let it get thick for a few minutes.

Make sure Strawberries are frozen. Chop them and stir into the batter. {My Strawberries were thawed the first time that I made these, they tasted fine, but the texture was not right.} The next time that I made them I used frozen chopped berries and they were perfect.





Gently fold in the Strawberries.





Line your cupcake holders and then add your batter. I filled the liners almost to the top with batter.

Bake at 350° for 25 minutes.

Call up a couple friends and wash them down with this!

I found this recipe over at, "Whisk and a Prayer." She has some good recipes over there.

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they ate the food of the festival for seven days, sacrificing …

thanks to the LORD

~2 Chronicles 30:2

he took the seven loaves and the fish, and having given thanks

Matthew 15:36

~enjoy