She Thought, Y Not?

Albert Einstein once said, “ I have no special talents, I am only passionately curious.” A blog for the curious creators, lovers, diyers, cooks, beauty junkies, and the young at heart.

Healthy Strawberry Cheesecake Muffins

So I had a huge bag of strawberries that were going to go bad if I didn’t do something with them quickly. I decided to search Pinterest for a healthy recipe that called for lots of strawberries and found these healthy strawberry cheesecake muffins. I altered the recipe a tad to make them even HEALTHIER! They turned out great and I want to eat them all…


Makes 12 muffins


  • 1 egg
  • 1 egg white
  • 1/4 cup skim milk
  • 1/8 cup unsweetened applesauce
  • 1/8 cup canola oil
  • 1/8 cup honey
  • 1 tsp vanilla
  • 1.5 cups chopped strawberries (I used about 6 large ones)
  • 1 tbsp lemon zest
  • 2/3 cups whole wheat flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/4 cup part-skim ricotta


  1. Preheat the oven to 350 degrees
  2. Whisk together the egg, egg white, milk, oil, applesauce, honey, and vanilla in a large bowl. Stir in the strawberries and the lemon zest, reserving a tad to garnish later.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.  Stir into the wet ingredients and mix until just combined.
  4. Whisk the ricotta in a small bowl until smooth. Add the ricotta to the muffin batter, using a rubber spatula to gently fold it in. Do not over mix! The ricotta should be in swirls
  5. Spray a muffin tin with cooking spray (or use liners) and fill the tins, leaving a 1/2 inch space at the top.
  6. Bake for 2-0 minutes, or until a pick inserted in the muffin comes out clean. Garnish with remaining lemon zest

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This entry was posted on March 26, 2013 by in Healthy, Recipe, Uncategorized and tagged , , .
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