Little Miss Muffin Tops

82 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 12
Little Miss Muffin Tops

Brought to you by Molson 67 Lemon-berry muffin tops with strawberry cream cheese filling. Per serving: 187 calories, 6.1 g total fat (1.3 g saturated fat), 4 g protein, 30 g carbohydrate, 2.3 g fibre, 21 mg cholesterol, 274 mg sodium

Bake, Breakfast, Healthy


Dry ingredients

1 ¼ cups all-purpose flour

¾ cup whole wheat flour

1 ½ teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

Wet ingredients

1 cup low-fat vanilla flavoured yogurt

½ cup lightly packed brown sugar

¼ cup vegetable oil

1 egg

Grated zest of one large lemon

2 tablespoons freshly squeezed lemon juice

⅔ cup fresh blueberries

⅔ cup fresh raspberries

12 teaspoons light strawberry cream cheese (Philadelphia brand)


Dry ingredients

1. Preheat oven to 375°F. Spray 2 muffin-top pans lightly with cooking spray and set aside.

2. Combine dry ingredients in a large bowl.

Wet ingredients

1. Whisk together wet ingredients in a medium bowl. Add wet ingredients to dry ingredients and mix just until dry ingredients are moistened. Fold in blueberries and raspberries.

2. Divide batter evenly among 12 muffin-top cups. Hide 1 tsp cream cheese in the centre of each muffin. Bake for about 12 minutes, or until muffin tops are puffed up and a toothpick inserted in centre comes out clean. Remove from pans and cool on a wire rack. Serve warm.

See more: Bake, Breakfast, Healthy

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