Wild Berry Oatmeal Cheesecake Muffins Food

BERRY & OATMEAL CHEESECAKE MUFFINS

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.

BERRY CHEESECAKE MUFFINS

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.

WILD BERRY-OATMEAL CHEESECAKE MUFFINS

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.

WILD BERRY-OATMEAL CHEESECAKE MUFFINS

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.

BLUEBERRY OATMEAL MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the first eight ingredients. Combine the egg, yogurt and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake until a toothpick inserted in the muffin comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Freeze option:: Wrap muffins in foil; transfer to a resealable plastic freezer bag. May be frozen for up to 3 months. To use frozen muffins: Remove foil. Thaw at room temperature. Serve warm.