Little Miss Muffin Tops

By Totlxtc

Ingredients

• 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
• Yield: 12
• Ingredients
• Dry ingredients
• 1 1/4 * 1 1/4 cups all-purpose flour
• 3/4 * 3/4 cup whole wheat flour
• 1 1/2 * 1 1/2 teaspoons baking powder
• 1 * 1 teaspoon baking soda
• 1/2 * 1/2 teaspoon salt
• Wet ingredients
• 1 * 1 cup low-fat vanilla flavoured yogurt
• 1/2 * 1/2 cup lightly packed brown sugar
• 1/4 * 1/4 cup vegetable oil
• 1 * 1 egg
• * Grated zest of one large lemon
• 2 * 2 tablespoons freshly squeezed lemon juice
• 2/3 * 2/3 cup fresh blueberries
• 2/3 * 2/3 cup fresh raspberries
• 12 * 12 teaspoons light strawberry cream cheese (Philadelphia brand)

Details

Adapted from foodnetwork.ca

Preparation

Step 1

Dry ingredients

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

Wet ingredients

1. 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.
2. 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.