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Breads

Wild Berry-Oatmeal Cheesecake Muffins

Wild Berry-Oatmeal Cheesecake Muffins recipe
photo by:kraft
It only takes 15 minutes to prep these Wild Berry-Oatmeal Cheesecake Muffins for the oven. And they're so much better than overpriced coffee shop muffins!
time
prep:
15 min
total:
42 min
servings
total:
12 servings

What You Need

1
cup  old-fashioned oats
1
cup  buttermilk
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4
cup  granulated sugar
3
Tbsp.  orange zest
1
cup  flour
3/4
cup  packed brown sugar
1
tsp.  CALUMET Baking Powder
1/2
tsp.  baking soda
1/2
tsp.  salt
1
 egg, beaten
1/4
cup  butter, melted
1
cup  fresh or frozen mixed berries

Make It

HEAT oven to 350ºF.

COMBINE oats and buttermilk in small bowl; let stand 10 min.

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 just until moistened. Gently stir in berries.

SPOON half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.

BAKE 25 to 27 min. or until toothpick inserted in centers comes out clean.

Kraft Kitchens Tips

Note
The extra-large muffin pan liners are needed to hold all the batter in the muffin pan cups. If you don't have extra-large or giant liners, spoon batter into 16 paper-lined muffin cups instead. Bake 23 to 25 min. or until toothpick inserted in centers comes out clean.
Substitute
Replace buttermilk with sour milk. Mix 1 Tbsp. lemon juice or white vinegar and enough milk to equal 1 cup. Let stand 5 min.
Substitute
Prepare using PHILADELPHIA Neufchatel Cheese.
K:61865v1:136957
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