Lately i've been really into low-fat cream cheese, I think it's all the Philadelphia cream cheese ads on the tv all the time! So I came across this recipe online and remembered I have some frozen blueberries in the freezer- perfect! Once I started cooking the recipe, I decided to change it a bit- it wasn't very low fat. I swapped the regular sugar for brown sugar and the plain flour for wholemeal self raising flour (to give it a big more volume). I was really surprised how easy these muffins were.
What you need:
-2 Cups wholemeal self raising flour
-1/2 tsp baking powder
-1/2 tsp cinnamon
-1/2 tsp salt
-1 cup brown sugar
-1 egg
-1/4 cup veg oil
-1 cup frozen blueberries
- 1/2 cup low fat cream cheese
-1/2 teaspoon vanilla extract
-1 tbsp caster sugar
-1/3 cup milk
How to make them:
1. Preheat your oven to 180C (360F)
2. In a bowl combine your flour, baking powder, cinnamon, salt and sugar.
3. In a separate medium bowl, whisk together egg, brown sugar oil and blueberries. It should be pretty think.
4. Add wet ingredients slowly to the dry ingredients and mix until just combined. Try not to mix it too much, otherwise the blueberries will get mushy.
5. In a separate bowl, whisk cream cheese, vanilla extract and caster sugar. Whisk it nice and fast so it combines completely.
6. Fill 12 muffin tin holes with baking cups. Fill each 1/3 of the way up with the batter. Place a small dollop of the cream cheese mixture in the centre. Fill the cups with the rest of the batter on the top of the cream cheese. Make sure you don't over fill the cups- a few of mine were filled right to the top, so when they cooked and rose, they leaked over the edges.
7. Bake for about 30 minutes, the muffins should be a light golden brown.
Wait 10 minutes till they cool till you take them out of the muffin tin. Eat them while they're hot!!!
Hands down, best tasting muffins i've ever made! They are crispy on the outside and soft and creamy on the inside. Definitely try them people! you won't regret it :)
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