1 ¼ cup all-purpose flour
¾ cup whole wheat flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup low-fat vanilla flavoured yogurt
½ cup lightly packed brown sugar
¼ cup vegetable oil
Grated zest of 1 large lemon
2 Tbsp freshly squeezed lemon juice
⅔ cup fresh blueberries
⅔ cup fresh raspberries
12 tsp light strawberry cream cheese (Philadelphia brand)
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.
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.