Recipe of the Month
Berry and Cream Cheese Muffins
With all the fresh berries in season now, this muffin recipe will be tastier than ever! Makes 1 dozen Dry Ingredients: 1 � cups all purpose flour � cup whole wheat flour 1 � teaspoons baking powder 1 teaspoon baking soda � teaspoon salt Wet Ingredients: 1 cup low fat vanilla flavoured yogurt � cup lightly packed brown sugar � cup vegetable oil 1 egg Grated zest of one large lemon 2 tablespoons freshly squeezed lemon juice 2/3 cup fresh blueberries 2/3 cup fresh raspberries 12 teaspoons light strawberry cream cheese (Philadelphia brand) Preparation: Dry Ingredients Preheat oven to 375F Spray 2 muffin top pans lightly with cooking spray and set aside. Combine dry ingredients in a large bowl. Preparation: Wet Ingredients Whisk together wet ingredients in a medium bowl. Add wet ingredients to dry ingredients and mix until dry ingredients are moistened. Fold in blueberries and raspberries. Divide batter evenly among 12 muffin top cups. Hide 1 teaspoon cream cheese in the center of each muffin. Bake for 12 minutes or until muffin tops are puffed up and a toothpick inserted in center comes out clean. Remove from pans and cool on wire rack. Serve warm Enjoy! Chef Matt and Chef Victoria |