Friday, August 31, 2012

Wild Berry-Oatmeal Cheesecake Muffins

While I was outside performing some yard work, I noticed some leaves that had already begun to fall. It is not autumn yet. We still have at least a month before the beautiful autumn foliage is in full bloom. So, I started to think I should rebel. I really should show these trees a lesson. I was thinking about how I could accomplish this task like taking some sap and tacking the leaves back onto the trees? Just as I was having these thoughts, an acorn smacked me on the head. Don't worry-I haven't done it yet. I didn't want to embarrass my neighbors. My family already know I lost it.
Since the beginning of school is fast approaching, I wanted to try new types of muffins. I did realize that I make muffins more than I make cookies. I know my husband wished it was the other way around but muffins are great. I can serve them for breakfast and a snack. If I'm really tired, I offer them for a quick dinner but no one has gone for it yet. 
Wild Berry-Oatmeal Cheesecake Muffins
1 cup old fashioned oats
1 cup buttermilk
8 oz. low fat cream cheese (Neufchatel cheese), softened
1/4 cup sugar
3 Tbsp lemon zest
1 cup flour
1 cup packed brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg, beaten
1/4 cup butter, melted
1 cup fresh berries (I used blackberries and strawberries)


  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with paper liners.
  3. In a small bowl, combine the oats and buttermilk. Set aside for about 15 minutes.
  4. In a medium bowl, beat the cream cheese and sugar together. 
  5. Add the lemon zest to the sugared cream cheese. Set aside.
  6. In a large bowl, combine the flour, brown sugar, baking powder, baking soda, and salt.
  7. To the oat buttermilk, add the egg and the butter. Mix well.
  8. Add the oat mixture to the the flour mixture. Stir until moistened.
  9. Gently fold in the berries.
  10. Fill each paper liner half way with the batter. 
  11. Top the batter with a scant Tbsp of the cream cheese mixture. 
  12. Cover the cream cheese mixture with the remaining batter.
  13. Bake the muffins for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Recipe adapted from Food & Family Fall 2012 magazine.
Cream Cheese Filling
Did you already know...
-In America, Maine is the most heavily forested state.
-Maine's land base is 90% growing trees.
-Maine has over 50 native types of trees.

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