Lightened Up Cappuccino Cheese Muffins
Serves: 18
Originally published in my column in Ami/Whisk magazine
  • ½ cup oil
  • ¼ cup agave syrup or honey
  • 1 (6-ounce) container Lite Coffee Greek Yogurt
  • ½ cup brewed coffee (you can make it from instant coffee)
  • 8 Splenda packets OR ⅓ cup sugar or dry sweetener of your choice
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups white whole wheat flour
  • Cheese mixture:
  • 1 (6-ounce) container Lite Vanilla Greek Yogurt
  • ½ cup fat free (0%) soft cheese spread (such as Tnuva)
  • ¼ cup reduced fat whipped cream cheese
  • 12 Splenda packets OR ½ cup sugar or dry sweetener of your choice
  • 1 egg
  1. Preheat oven to 350ºF. Line 18 muffins cups (1 ½ muffin pans) with paper liners.
  2. Prepare the muffin batter. In a large bowl, whisk together all ingredients aside from the flour until smooth. (No need to use a mixer!) Add the flour and stir until smooth. Do not overmix.
  3. Prepare the cheese filling. In a small bowl, combine all ingredients. Stir until smooth.
  4. Spoon muffin batter into muffin cups, filling about halfway. Add a spoonful of cheese filling on top of batter. Swirl gently with a knife to marbleize. Bake for 20 to 22 minutes, until the muffin portion is set. The cheese batter may still seem soft. Serve warm or cool.
Recipe by Overtime Cook at