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2/10/10 10:52 P

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Lemon-berry muffin tops with strawberry cream cheese filling

Dry ingredients
11/4 cups all purpose flour
3/4 cup whole wheat flour
11/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Wet ingredients
1 cup low-fat vanilla flavored yogurt
1/2 cup lightly packed brown sugar
1/4 cup vegetable oil
1 egg
Grated zest of one large lemon
2 tbsp freshly squeezed lemon juice

2/3 cup each fresh blueberries and fresh raspberries
12 tsp light strawberry cream cheese (Philadelphia brand)

Preheat oven to 375F. 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 center comes out clean. Remove from pans and cool on a wire rack. Serve warm.

TIP: You can order muffin-top pans from

Yield: 12 muffin tops

Per serving: 187 calories, 6.1 g total fat (1.3 g saturated fat), 4 g protein, 30 g carbohydrate, 2.3 g fiber, 21 mg cholesterol, 274 mg sodium

 current weight: 135.0 
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