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.
ingredients
Dry Ingredients
Wet ingredients
directions
Preheat oven to 375°F. Spray 2 muffin-top pans lightly with cooking spray and set aside.
Combine dry ingredients in a large bowl.
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.
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.