Magical Strawberry Muffins

2 tablespoons plus 1/2 cup sugar, divided use
1 3/4 cups cake flour
2 teaspoons baking soda
1 cup sliced fresh strawberries
1 stick (1/2 cup) unsalted butter, melted
1 tablespoon white distilled vinegar
2 ounces cream cheese*

Preheat oven to 350 degrees F.

In a small bowl, combine sliced strawberries with 2 tablespoons sugar, stir and set aside.

In a medium bowl, stir together flour, baking soda, and 1/2 cup sugar. Create a well in the center, and pour butter and vinegar into well. Stir, folding in from the outside, until all wet ingredients are incorporated into dry ingredients (mixture will be dry).

Using a fork, mash strawberries, breaking them into small pieces. Stir strawberries and all the juice into muffin mix. When well blended, spoon a heaping tablespoon of batter into a standard-size muffin tin lined with paper liners. Cut cream cheese into 10 pieces and place a chunk in each muffin tin. Divide remaining batter to cover the cream cheese.

Bake until muffins are lightly browned and spring back when touched, about 20 to 25 minutes, then remove and cool on wire racks for 10 minutes before serving.

* Notes

Reduced-fat cream cheese (Neufchatel) can be used. but do not use fat-free cream cheese.

Feel Good About: Use reduced-fat cream cheese to cut fat and calories.

Approximate Values Per Muffin: 242 calories (42% from fat), 11.5 g fat (7 g saturated), 31 mg cholesterol, 2.5 g protein, 33 g carbohydrates, 1 g dietary fiber, 272 mg sodium

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