Lemon Cheese Danish Muffins

[harriett]

Ingreds.
Filling
4ozs. tub style light cream cheese
3Tbs. Splenda Granular
2tsps. !% milk
1/8 tsp. almond extract
Muffin Batter
1large egg
3Tbs.margine melted
1/4 cup 1%milk
1/2 tsp. vanilla extract
8 ozs. regular non fat lemon youghart[not light]
2cups+2Tbs, cake flour
3/4 cup splenda granular
1tsp. baking pwd.
1tsp baking soda
grated Zest of 1 lemon[2tsps.]
2 tsps. pwd sugar [optional]
1] Preheat oven to 400F Spray 12 cp. muffin tin with non stick cooking spray
2]Filling In a small bowl cream tog. cream cheese,3Tbs.Splenda,milk&almond extract.
batter
3]In another small bowl whisk tog.egg,marg,milk,&vanilla&Youghart
Set aside
4]In a large bowl combine flour,3/4 cp. Splenda. Baking Pwd, Baking soda&lemon zest
Stir; make a well in centerof dry ingreds.&add liquid mixture. With a large spoon or spatula stir untill dry ingreds. are moistened
5]Spoom 1 large tbs. of batter into each muffin cup[about 1/3 full]
Place 2 tsps of cheese mixture over each;fill cups with remaining batter.
6] BAKE FOR 16-18 MINS UNTIL CENTER SPRINGS BACK WHEN LIGHTLY TOUCHED. Cool in pan 5 mins. before removing to wire rack
Before serving dust with pwd. sugar[optional]
Per serving Calories 140
Carb.20grms.
Protein 4grms
Fat5grms[2 sat.]
Fibre 0
Sodium 210 milligramsDiabetic exchange =1 1/2 Carbs, 1 fat
W.W. points =3 points
You can put low -sugar berry jam instead of cheese This adds 1 grm of carbs but lowere the fat to 3.5 total grms& the calories to 130.
They are yummy need to freeze them or would eat too many!!!!!!!
Enjoy