Strawberry Cheesecake Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 whole egg1 egg white1/4 cup unsweetened almond milk2 Tbsp vegetable oil2 Tbsp unsweetened applesauce2 Tbsp Splenda2 Tbsp sugar1 tsp vanilla1 1/2 cups strawberries, chopped3 scoops vanilla isolate protein powder1 Tbsp lemon zest1/2 cup flour1 tsp baking powder1/4 tsp salt1/4 cup fat free ricotta cheese1 Tbsp powdered sugar1 reduced fat graham cracker sheet, crushed
1. Preheat oven to 350 degrees. Line a muffin tin with paper liners and set aside.
2. In a large bowl, whisk together the egg, egg white, milk, oil, applesauce, sugars, and vanilla until well-combined. Stir in the strawberries and the lemon zest.
3. In a separate bowl, whisk together the flour, protein powder, baking powder, and salt. Slowly combine the flour mixture into the egg mixture, taking time to mix between each addition. Mix just until combined, do not over mix.
4. In a small bowl, beat the ricotta and powdered sugar until smooth. Set aside.
5. Pour the strawberry batter into the prepared muffin tin leaving a 1/2-inch space at the top. Evenly distribute the ricotta mixture among the muffins and gently swirl using a long toothpick or knife. The goal is to have a swirl design. Top with graham cracker crumbs.
6. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Serving Size:�Makes 12 muffins
2. In a large bowl, whisk together the egg, egg white, milk, oil, applesauce, sugars, and vanilla until well-combined. Stir in the strawberries and the lemon zest.
3. In a separate bowl, whisk together the flour, protein powder, baking powder, and salt. Slowly combine the flour mixture into the egg mixture, taking time to mix between each addition. Mix just until combined, do not over mix.
4. In a small bowl, beat the ricotta and powdered sugar until smooth. Set aside.
5. Pour the strawberry batter into the prepared muffin tin leaving a 1/2-inch space at the top. Evenly distribute the ricotta mixture among the muffins and gently swirl using a long toothpick or knife. The goal is to have a swirl design. Top with graham cracker crumbs.
6. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean.
Serving Size:�Makes 12 muffins
Nutritional Info Amount Per Serving
- Calories: 97.3
- Total Fat: 3.0 g
- Cholesterol: 16.3 mg
- Sodium: 84.8 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 1.0 g
- Protein: 6.7 g
Member Reviews