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
  1. Preheat oven to 200°C and centre an oven rack. Place 12 paper muffin cases on a baking tray.
  2. In a large mixing bowl, whisk together flours, salt and baking powder. Set aside.
  3. In a large measuring cup, whisk together butter, honey, eggs and milk.
  4. Pour wet ingredients into the flour mixture and using a whisk, stir gently to combine. Do not overmix.
  5. Fold in blueberries.
  6. 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.
  7. Bake for 15 - 20 minutes, or until muffins are golden brown.
Recipe by Delicacious | A Food Blog at http://www.delicacious.com/breakfast-series-wholewheat-blueberry-cheesecake-muffins/