Low calorie red velvet muffins

These Muffins tasted more like a treat, but they are pretty low in calories :)

~Alaina

Ingredients

• ****Cake****
• 1 box Moist Red Velvet Cake Mix: 2160 Calories
• 6 oz Vanilla low-fat Yogurt: 110 Calories
• 1 egg(liquid eggs): 25 Calories
• 1 cup water: 0 Calories
• ****Cheesecake****
• 1 block of 8 oz  Fat free Cream Cheese (Philly): 240 Calories
• 1/4 cup Vanilla (2 oz) low-fat Yogurt: 30 Calories
• 1/4 cup Light Sour Cream: 80 Calories
• 2 Large Egg Whites: 50 Calories
• 1/4 cup Sugar: 180 Calories
• 1 Tbsp Flour: 25 Calories
• 1 tsp Vanilla: 0 Calories

Each muffin is 80 Calories, if you make 36.

Instructions

1. Pre-Heat oven to 350 degrees
2. Prepare muffin/cupcake tins with foil liners (36); set aside
3. In a large mixing bowl: beat all the Cake Ingredients on medium speed until all well combined; set aside
4. In a medium mixing bowl: beat all the Cheesecake Ingredients on med/low until all well combined
5. Add Red Velvet Cake Mix to the all the cupcake liners, approx 1/2 full
6. Add an ice cream scoop size of the cheesecake mixture on top of the cake mix
7. Swirl with a fork to combine slightly and get a swirled design (look at picture below)
8. Bake for 25 minutes until the cheesecake is set.
9. Cook and cool until they come to room temp
10. then refrigerate in a covered container for minimum of 1 hour.

Cookie dough, cheesecake cups

This is another recipe we found on Pinterest, we made them for a party and everybody loved them so enjoy! :)

~Alaina

Ingredients

Crust

• 1 cup graham cracker crumbs
• 2 tbsp. sugar
• 1/4 cup butter

Cheesecake

• 8 oz. Philadelphia cream cheese
• 1/3 cup sugar
• 1 egg
• 1 tsp. pure vanilla extract

Cookie Dough

• 5 tbsp. butter
• 1/3 cup packed light brown sugar
• 1/4 cup sugar
• 1/4 tsp. salt
• 1 tsp. pure vanilla extract
• 1/2 cup flour
• 2/3 cup chocolate chips

Directions: 

1. Preheat the oven to 325 F. Spray mini-cheesecake pan with cooking spray (you can also use a muffin pan with cupcake liners or a rubber muffin tin). Set aside.
2. Mix the melted butter, sugar and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom and going up the sides of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.
3. While the crust is cooling, prepare the chocolate chip cookie dough. In a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Stir in the flour a little bit at a time, on low-speed, and mix until just incorporated. Add the chocolate chips and blend in with a spoon. Set aside.
4. In another bowl, using a mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low-speed just until incorporated. Pour the cheesecake batter into the prepared crust.
5. Using your hand, form round teaspoon-sized clumps, and distribute the cookie dough onto the top of the cheesecake batter.
6. Bake for about 25 minutes, until the top (cookie dough) feels dry. Since cooking times vary with different ovens, I’d recommend checking them at 20 minutes.
7. Move pan to a cooling rack and allow to cool completely.
8. Remove mini-cheesecakes by pushing up on the bottom of pan. *
9. The original recipe said to chill in the refrigerator overnight, but we didn't do that and they were still very tasty :)