Little Miss Muffin Tops

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5/27/2013 9:00:00 AM

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Recipe summary

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

Preparation time:
Cooking time:
Yield: 12

Ingredients

Dry ingredients

1 1/4 cups all-purpose flour
3/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Wet ingredients

1 cup low-fat vanilla flavoured yogurt
1/2 cup lightly packed brown sugar
1/4 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)

Directions

Dry ingredients

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

Wet ingredients

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.