1 cup fresh or frozen mixed berries (blackberries, blueberries and raspberries)
Let's Make It
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.
How to Make Large Coffee Shop-Size Muffins
Prepare recipe as directed, substituting 12 paper-lined giant muffin cups for the 18 prepared muffin cups, and increasing the baking time to 25 to 27 min. or until toothpick inserted in centers comes out clean.
Measure 1 Tbsp. lemon juice or HEINZ Distilled White Vinegar into 1-cup liquid measuring cup. Add enough milk to measure 1 cup. Let stand 5 min. Use instead of the buttermilk.
Prepare using PHILADELPHIA Neufchatel Cheese.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fiber 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.