Makes 53 mini muffins

Makes 53 mini muffins

2 cups flour
1 ½ tsp baking powder
3 ounces reduced-fat cream cheese, cut into small cubes
¾ cup sugar
2/3 cup low-fat milk
3 Tbsp plain nonfat Greek yogurt
3 Tbsp canola oil
1 egg
1 ½ cups fresh peaches, peeled and chopped
¼ cup flour
¼ cup sugar
¼ tsp ground cinnamon
2 Tbsp butter

Preheat oven to 375 degrees. Line mini muffin tins with paper baking cups. Coat the cups with nonstick spray.

In a medium bowl, combine the 2 cups of flour, baking powder and salt. In a large bowl, combine cream cheese, ¾ cup sugar, milk, yogurt and oil. Beat with a mixer until well blended. Add egg and beat to combine. Add the flour and stir until moistened. Stir in the peaches. Spoon batter into muffin cups. In a small bowl, combine the ¼ cup flour, ¼ cup sugar, cinnamon and 2 Tbsp butter until crumbly. Sprinkle over the batter. Bake 9-11 minutes or until golden brown. Cool in pan for 5 minutes before removing to a wire rack.

Nutrition Information (each): 56 calories, 2 g fat, 37 mg sodium, 9 g carbs, 1 g protein