Lightened Up Cappuccino Cheese Muffins are a great treat for people watching their weight!
I know, I know. The last couple of weeks of this blog have been filled with one decadent treat after another. Each one has been a diet killer in its own right. “So what about the dieters?”, you ask. “What’s a poor soul to do if s/he isn’t eating cheesecake, ice cream trifle, cheesecake mousse, delicious cookies, and all those other treats?
Good news friend’s. I feel for you. No really, I might be cooking, baking and photographing all sorts of fattening treats, but I’ve been dieting hard. Really hard. Like, one bite to make sure the cheesecake is good. We’re in this together. And that’s why I made you these Lightened Up Cappuccino Cheese Muffins. They’re delicious, despite the lack of white flour, sugar, and abundance of fat. I hope you make these, and stick to your diet through the holiday. I promise, I have more healthy food coming your way on the other side.
- 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
- Preheat oven to 350ºF. Line 18 muffins cups (1 ½ muffin pans) with paper liners.
- 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.
- Prepare the cheese filling. In a small bowl, combine all ingredients. Stir until smooth.
- 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.
Tools used in this recipe:
Thanks for stopping by friends! I hope you love these muffins – I’ve got a batch of them in my freezer! -Miriam
Looks great! Do you know the calorie count for them?
Frady, it’s very easy to check it yourself. You can use the http://happyforks.com/analyzer or similar analyzer on CalorieCount (less powerful, IMO).
Wait, you wrote flour- did you use whole wheat? white whole wheat?
Thanks for pointing that out! It should be white whole wheat, I updated the recipe.
Can’t wait to make this. Is there anything I can use instead of the soft cheese spread?
You can use sour cream/low fat sour cream. Not as low cal, but the best sub I can think of.
Any idea how many points on WW this would be?
Yummy!! I made these and they were great. Thanx so much!
Can i use full whole wheat flour don’t have white whole wheat or a combination of regular and whole wheat?
Either should work.
What flavor lite greek yogurt?
Like it says in the recipe, coffee and vanilla.
what kind of soft cheese spread do you use? what’s the brand?
The brand I use is Tnuva from israel.
Hey! These look great! I was just wondering what is the best way to freeze them? Chag Sameach!
is there a way to make these pareve?
I don’t think so…too many hard to sub dairy ingredients.
what oil are you using in these?
which soft cheese from tnuva is it exactly that you use? regular white cheese?
The soft cheese that’s labeled 1%.
Do these freeze well?
Anything I can use instead of Greek yogurt ?
I haven’t tested it any other way, but you’re welcome to play around.