Lemon Cheese Danish Muffins
I found this recipe in Marlene Koch’s 375 Sensational Splenda Recipes
Ingredients:
Filling:
4 ounces tub-style light cream cheese
4 tablespoons Splenda Granular
2 teaspoons 1% milk
1/8 teaspoon almond extract (I didn’t have almond so I used vanilla and it didn’t feel like something was missing.)
Muffin Batter:
1 large egg
3 tablespoons margarine, melted
1/4 cup 1% milk
1/8 teaspoon vanilla extract
8 ounces regular nonfat lemon yogurt
3/4 cup Splenda Granular
1 teaspoon baking powder
1 teaspoon baking soda
Grated zest of 1 lemon (I didn’t have a lemon last night when I made these muffins so I used the zest of a tangerine
STEPS:
1. Preheat oven to 400 F. Spray 12-cup muffin pan with nonstick cooking spray.
2. FILLING: In a small bowl, cream together cream cheese, 3 tablespoons Splenda, milk, and extract. Set aside.
3. BATTER: In another small bowl whisk together egg, margarine, milk, vanilla, and yogurt. Set aside.
4. In a large bowl, combine flour, 3/4 cup Splenda, baking powder, baking soda, and lemon zest. Stir, make a well in the center of dry ingredients and add liquid 
mixture. With a large spoon or spatula stir until ingredients are moistened.
5. Spoon 1 large tablespoon of batter into each muffin cup (about 1/2 full) ; place 2 teaspoons cheese mixture over each; fill cups with remaining muffin batter.
6. Bake for 16 – 18 minutes or until center springs back when lightly touched. Cool in the pan 5 minutes before removing wire rack.
7. Dust with powdered sugar if desire
WW points = 3 points/muffin
The Review: Way Delicious! Hubby is requesting I double this recipe next time!
