Strawberry Cheesecake Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Strawberry Cheesecake Muffins calories by ingredient
Number of Servings: 12
Ingredients
-
1 whole egg
1 egg white
1/4 cup unsweetened almond milk
2 Tbsp vegetable oil
2 Tbsp unsweetened applesauce
2 Tbsp Splenda
2 Tbsp sugar
1 tsp vanilla
1 1/2 cups strawberries, chopped
3 scoops vanilla isolate protein powder
1 Tbsp lemon zest
1/2 cup flour
1 tsp baking powder
1/4 tsp salt
1/4 cup fat free ricotta cheese
1 Tbsp powdered sugar
1 reduced fat graham cracker sheet, crushed
Directions
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