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Wild Berry-Oatmeal Cheesecake Muffins

Name: Wild Berry-Oatmeal Cheesecake Muffins
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Yield: Makes 12 servings, 1 muffin (93 g) each.
Ingredients: 1 cup large flake rolled oats; 1 cup buttermilk; 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 1/4 cup granulated sugar; 3 Tbsp. orange zest; 1 cup flour; 3/4 cup packed brown sugar; 1 tsp. Magic Baking Powder; 1/2 tsp. baking soda; 1/2 tsp. salt; 1 egg, beaten; 1/4 cup butter, melted; 1 cup fresh or frozen mixed berries

9 Review(s)

42 Min

Prep : 15 Min Cook: 27 Min

What do I need ?

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12 Servings

Original recipe yields 12 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1 cup large flake rolled oats

1 cup buttermilk

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1/4 cup granulated sugar

3 Tbsp. orange zest

1 cup flour

3/4 cup packed brown sugar

1 tsp. Magic Baking Powder

1/2 tsp. baking soda

1/2 tsp. salt

1 egg, beaten

1/4 cup butter, melted

1 cup fresh or frozen mixed berries

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How do I make it ?

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Step 1

Heat oven to 350ºF.

Step 2

Combine oats and buttermilk in small bowl; let stand 10 min.

Step 3

Meanwhile, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.

Step 4

Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened. Gently stir in berries.

Step 5

Spoon half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.

Step 6

Bake 25 to 27 min. or until toothpick inserted in centres comes out clean.

Kraft Kitchen Tips!

Note

The extra-large muffin pan liners are needed to hold all the batter in the muffin pan cups. If you don't have extra-large or giant liners, spoon batter into 16 paper-lined muffin cups instead. Bake 23 to 25 min. or until toothpick inserted in centres comes out clean.

How to Make Your Own Buttermilk

Mix 1 Tbsp. lemon juice or Heinz Distilled White Vinegar and enough milk to equal 1 cup. Let stand 5 min.

Make it Your Own

Use a combination of your favourite berries, such as blueberries, raspberries and/or blackberries.

Nutrition

Calories

250

Calories From Fat

% Daily Value

Total fat 11 g

14 %

Saturated fat 7 g

35 %

Cholesterol 55 mg

Sodium 330 mg

14 %

Total carbohydrate 34 g

12 %

Dietary fibre 2 g

7 %

Sugars 20 g

Protein 5 g

Vitamin A

10 %

Vitamin C

6 %

Calcium

8 %

Iron

8 %

Servings

Makes 12 servings, 1 muffin (93 g) each.

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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