A delicious, naturally sweetened, strawberry cheesecake greek yogurt muffin.
Preheat the oven to 375.
Mix the flour, apple sauce, baking powder, baking soda, greek yogurt, strawberry jam and the vanilla extract, liquid egg whites and maple syrup specified under the 'Strawberry Muffin' subheading in a bowl.
In a different bowl, mix the light cream cheese, maple syrup, vanilla extract and egg whites (specified under the cheesecake topping subheading) with a mixer until smooth.
Spray your muffin tray with cooking spray (if not non-stick) and scoop the strawberry muffin mixture into the muffin tray. Add approximately 1/2 tablespoon of the cheesecake mixture on top of each muffin.
Optionally use a butter knife or toothpick to make a 'swirl' pattern.
Bake at 375 for 18-20 minutes or until cooked through.
Allow them to cool and place the muffins in the refrigerator to store. Best served chilled.
3 WW Freestyle Smartpoints | 93 Calories, Carbs 15g, Fat 2g, Protein 4g per muffin
I find adding the cream cheese and maple syrup, mixing, then the vanilla, mixing and then the egg whites makes the cheesecake topping much smoother.