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Blueberry cream cheese muffins

Drizzle
3SP blue, green & purple/2PP each
5 from 3 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking
Servings 12

Ingredients
  

  • 1 egg
  • 2 Tbsp egg whites I use egg whites in the carton
  • 3 Tbsp brown sugar
  • 1/3 cup unsweetened apple sauce
  • 2 large mashed bananas
  • 1 cup flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp lemon zest
  • FOR CREAM CHEESE TOPPING
  • 4 oz softened light cream cheese
  • 1 Tbsp sugar
  • 2 Tbsp egg whites
  • 1 Tbsp milk I used 1%
  • 1 tsp vanilla
  • 1/2 cup frozen wild blueberries fresh should be ok but try for smaller ones, that's why I like the frozen

Instructions
 

  • 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 3g
  • Muffins best stored in fridge, they will freeze ok.