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Little Miss Muffin Tops

Little Miss Muffin Tops
Prep Time
10 min
Cook Time
12 min
Yields
12 servings

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.

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ingredients

Dry Ingredients

1 ¼
cup all-purpose flour
¾
cup whole wheat flour
1 ½
tsp baking powder
1
tsp baking soda
½
tsp 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 1 large lemon
2
Tbsp freshly squeezed lemon juice
cup fresh blueberries
cup fresh raspberries
12
tsp light strawberry cream cheese (Philadelphia brand)
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directions

Step 1

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

Step 2

Combine dry ingredients in a large bowl.

Step 3

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.

Step 4

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.

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