Breakfast Series - Wholewheat Blueberry Cheesecake Muffins
Serves: 12
Ingredients
1¼ cup whole wheat flour
1 cup plain flour (you may substitute with whole wheat flour)
¼ tsp salt
4 tsp baking powder
2 eggs, lightly beaten
3½ oz unsalted butter, melted and cooled
¼ cup honey
1 cup milk
5 oz blueberries
2 oz cream cheese, cut into 12 pieces
Instructions
Preheat oven to 200°C and centre an oven rack. Place 12 paper muffin cases on a baking tray.
In a large mixing bowl, whisk together flours, salt and baking powder. Set aside.
In a large measuring cup, whisk together butter, honey, eggs and milk.
Pour wet ingredients into the flour mixture and using a whisk, stir gently to combine. Do not overmix.
Fold in blueberries.
Half fill each muffin case with the mixture. Place a piece of cream cheese in the centre. Evenly distribute the rest of the muffin mixture among the 12 cases.
Bake for 15 - 20 minutes, or until muffins are golden brown.
Recipe by Delicacious | A Gluten-Free Blog at http://www.delicacious.com/breakfast-series-wholewheat-blueberry-cheesecake-muffins/