Berry Muffins (FN.ca)

By hmp13

Eat, Shrink and Be Merry

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
• 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

Preparation

Step 1

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.