Pear and Cream Cheese Fat Reduced Muffins
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Delicious fancy muffins that taste richer than they are. These muffins freeze well to be enjoyed later.

2  Cups all purpose flour
½ Cup granulated sugar
4  Tsp baking powder
¼ Tsp Salt
2  Cups cored & chopped pears (2 pears)
1  Cup low fat buttermilk
2  Egg whites
½ Cup plain low fat yogurt
¼ Cup vegetable oil
1  Tsp almond extract
1  Tsp lemon juice

4   Ounces fat reduced cream cheese, room temperature
¼  Cup sifted icing sugar
10  Pear chunks
Brown sugar for top 

Pre-heat oven to 350 degrees Fahrenheit. Spray 10 medium muffin cups with non stick cooking spray. Mix together softened Cream Cheese & icing sugar until smooth & creamy. Set aside.

In a large mixing bowl, mix together dry ingredients. Add chopped pears & mix.

In a medium size bowl, whisk together until smooth , buttermilk, egg whites, yogurt, oil, extract & juice.

Pour into dry ingredients. Using a spatula fold just until combined. Do not over mix.

Fill muffin cups to rim with batter. Using a spoon, insert 1 teaspoon cream cheese filling into the middle of each muffin. Place one chunk of pear on the cream cheese filling of each muffin.

Sprinkle with ½ teaspoon brown sugar.

Bake for 30 minutes until golden brown and a tooth pick inserted into the batter, not cream cheese, comes out clean.

These are best served fresh & warm but you can freeze & reheat later.

Calories per muffin 260
4 Grams fat