BERRY CHEESECAKE MUFFINS
I adapted this recipe over the years for my family, and they think it's wonderful. Not only are the muffins delicious, but they're bursting with fantastic color, too. - Jeanne Bilhimer, Midland, Michigan
Provided by Taste of Home
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in milk. In another bowl, whisk flour, baking powder and cinnamon; add to creamed mixture just until moistened. Fill greased or paper-lined muffin cups one-fourth full., For filling, in a small bowl, beat cream cheese, sugar and egg until smooth. Fold in berries. Drop a rounded tablespoonful into the center of each muffin., For topping, in a small bowl, mix flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter., Bake 27-32 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers.
Nutrition Facts :
VERY BERRY OATMEAL MUFFINS
Blueberries, Raspberries, Blackberries, Strawberries... Oh MY! I made this recipe when the wild raspberries were everywhere at our cottage. I have made them with each type of berry you can think of. I've also subbed the oil for applesauce, which goes quite well with strawberries. I'm making myself hungry just typing this now. :) Please let me know how many muffins this yielded for you. I have the jumbo cups and it turns out different every time.
Provided by LilPinkieJ
Categories Quick Breads
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine oats, flour, sugar, baking powder, and salt.
- Mix in milk, egg, and oil; mix just until dry ingredients are moistened. Fold in berries.
- Fill greased muffin cups 2/3 full with batter.
- Combine topping ingredients till crumbly. Sprinkle some topping over the muffin cups.
- Bake at 425°F for 20 to 25 minutes.
Nutrition Facts : Calories 412.2, Fat 20.7, SaturatedFat 7.5, Cholesterol 61.3, Sodium 464.7, Carbohydrate 50, Fiber 3.9, Sugar 16.8, Protein 8.1
BERRY & OATMEAL CHEESECAKE MUFFINS
Go wild in 15 minutes with Berry & Oatmeal Cheesecake muffins. These oatmeal cheesecake bites feature wild berries and natural oats with a creamy center.
Provided by My Food and Family
Categories Home
Time 42m
Yield 18 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350ºF.
- Combine oats and buttermilk in medium bowl; let stand 10 min.
- Meanwhile, mix cream cheese, granulated sugar and orange zest until blended; set aside. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl.
- Add egg and butter to oat mixture; mix well. Add to flour mixture; stir just until moistened. Gently stir in berries.
- Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture. Cover with remaining batter.
- Bake 23 to 25 min. or until toothpick inserted in centers comes out clean. Cool in pan 10 min. Remove from pan to wire rack; cool completely.
Nutrition Facts : Calories 170, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
WILD BERRY-OATMEAL CHEESECAKE MUFFINS
This a recipe from Kraft that I have modified to cut the calories and make healthier. An easy to grab food for breakfast or a snack. Yum....
Provided by LisaS in Central Oh
Categories Quick Breads
Time 42m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 15
Steps:
- Heat oven to 350°F.
- Add vinegar to milk and let stand.
- Beat cream cheese, granulated sugar and zest with mixer until blended; set aside.
- Combine oats and milk in small bowl; let stand for 10 minute.
- Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
- Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened.
- Gently stir in berries.
- Spoon half the batter mixture evenly into 12 muffin cups until half full. Top with 1 tablespoons cream cheese filling. Cover with remaining batter.
- Bake 25 to 27 minute or until toothpick inserted in centers comes out clean.
Nutrition Facts : Calories 181.9, Fat 5.2, SaturatedFat 2.7, Cholesterol 28.1, Sodium 251.5, Carbohydrate 30.1, Fiber 1.8, Sugar 11.4, Protein 4.7
BERRY CHEESECAKE MUFFINS
A different muffin recipe adapted from a popular cooking magazine which I have subscribed to since the early 90s.. The muffins have a very nice cream cheese and berry filling and if you like berries throughout the muffin, this isn't for you. I don't think I would use frozen berries for this one. Thanks to Janet for reminding me to post my changes which have been in my notes forever. Since I did make a couple of changes and it is not the exact same recipe, I will leave it as "adapted" .
Provided by Lvs2Cook
Categories Quick Breads
Time 1h
Yield 1 1/2 dozen muffins
Number Of Ingredients 16
Steps:
- In a large bowl, cream butter and sugar. Add the eggs and beat well.
- Mix the flour, baking powder and cinnamon in a separate bowl and add to creamed mixture alternately with the milk.
- Fill greased or paper-lined muffin cups half full. I always grease my paper-lined muffin papers with cooking spray to prevent sticking.
- Filling ~ In a mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded tablespoonful into the center of each muffin.
- Streusel ~ In a bowl, mix the flour, brown sugar and cinnamon; cut in butter until crumbly. Sprinkle over batter.
- Muffin cups will be full.
- Bake at 375° for 25-30 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pans to wire racks. Serve warm.
- Refrigerate leftovers.
Nutrition Facts : Calories 2248.8, Fat 100.9, SaturatedFat 57.3, Cholesterol 633.2, Sodium 1335, Carbohydrate 306.5, Fiber 9, Sugar 181.3, Protein 37.9
WILD BERRY-OATMEAL CHEESECAKE MUFFINS
Make and share this Wild Berry-Oatmeal Cheesecake Muffins recipe from Food.com.
Provided by Bren in LR
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees F. Combine oats and buttermilk in small bowl; let stand 10 minute.
- 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.
- Add egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir until just moistened. Gently stir in berries.
- Spoon half the batter evenly into muffin cupps lined with 12 extra-large or giant paper liners. Top each with scant tablespoonful cream cheese mixture; cover with remaining batter.
- Bake 30 - 35 minutes or until toothpick inserted in centers comes out clean.
Nutrition Facts : Calories 266.7, Fat 11.5, SaturatedFat 6.4, Cholesterol 47.3, Sodium 306.7, Carbohydrate 37.5, Fiber 1.5, Sugar 19.2, Protein 4.7
BERRY OATMEAL MUFFINS
The fat in the muffins is just enough to make the texture right, but not too much fat. I found this recipe in BH&G magazine, and tested them. I thought they were some of the best of low fat muffins I ever made.
Provided by Miss Annie
Categories Quick Breads
Time 30m
Yield 12 muffins
Number Of Ingredients 13
Steps:
- Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 400º.
- Combine 1 1/2 Tbsps. oats and 1 1/2 Tbsps. brown sugar in a small bowl, and set aside.
- In another small bowl, gently toss blueberries with 1 tablespoons flour. Set aside.
- In a large bowl, combine remaining oats, sugar, flour, baking powder, and cinnamon.
- In a medium bowl, combine yogurt, butter, egg, and vanilla.
- Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
- Gently fold in blueberries.
- Fill muffin cups almost to top.
- Sprinkle reserved oats and brown sugar over muffins.
- Bake 18 to 20 minutes, or until golden brown.
Nutrition Facts : Calories 177.3, Fat 4.9, SaturatedFat 2.7, Cholesterol 27.8, Sodium 128.9, Carbohydrate 30.1, Fiber 1.5, Sugar 11.9, Protein 3.5
BLUEBERRY OATMEAL MUFFINS
I got this recipe from the blueberry u-pick it farm that we go to every summer. There's nothing like a fresh blueberry muffin.
Provided by Mysterygirl
Categories Quick Breads
Time 30m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Combine oats, flour, 1/3 C sugar, baking powder and salt in a bowl.
- In another bowl, combine milk, egg and oil.
- Add liquid ingredients to the dry ingredients, mix until moist only.
- DO NOT BEAT!
- Fold in blueberries.
- Fill greased muffin cups 2/3 full.
- Mix topping ingredients.
- Sprinkle over muffin batter.
- Bake 20- 25 minutes.
- Serve warm.
Nutrition Facts : Calories 175, Fat 6.4, SaturatedFat 1.3, Cholesterol 18.4, Sodium 204.5, Carbohydrate 26.2, Fiber 1.7, Sugar 8.7, Protein 3.7
BERRY OATMEAL MUFFINS
Moist muffins that make the best of seasonal berries. Try raspberries and blackberries, too, or a combination!
Provided by LIZZYLONDON
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups.
- In a large bowl, mix the 3/4 cup oats, wheat germ, flour, sugar, walnuts, salt, and baking powder. Stir in the milk, oil, and egg just until dry ingredients are evenly moist. Fold in the blueberries. Scoop batter into the prepared muffin cups.
- Mix 1/3 cup oats, brown sugar, and cinnamon in a small bowl, and sprinkle over the batter.
- Bake 20 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Nutrition Facts : Calories 277.2 calories, Carbohydrate 34.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 2.2 g, Sodium 195.5 mg, Sugar 15 g
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