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
1 ¼ cups all purpose flour
¾ cup whole wheat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup low fat vanilla flavoured yogurt
½ cup lightly packed brown sugar
¼ cup vegetable oil
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.
Enjoy! Chef Matt and Chef Victoria