OATMEAL BLUEBERRY CHEESECAKE MUFFINS/CAKE Blueberry Honey Sugar
Serves 12
1 cup quick cooking oatmeal
1 cup buttermilk
8 ounces cream cheese, softened
¼ cup Blueberry Honey Sugar
1 cup flour
¾ cup packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 egg, beaten
¼ cup butter, melted
1 cup fresh or frozen blueberries
1. Preheat oven to 350⁰F.
2. Combine oatmeal and buttermilk in medium bowl; let stand 10 minutes.
3. Meanwhile, mix cream cheese and Blueberry Honey Sugar until well blended; set aside.
4. Combine flour, brown sugar, baking powder, baking soda and salt in a large bowl.
5. Add egg and melted butter to oatmeal mixture; mix well. Add flour mixture; stir just until moistened. Gently stir in blueberries.
6. Spoon half the batter evenly into 12 muffin lined cups; top with cream cheese mixture. Cover with remaining batter. (Spray muffin liners with cooking spray for easy release.) If you would like a cake use a 9X11 cake pan and place half the batter into the pan, top with cream cheese mixture and then cover with the remaining batter.
7. Bake 23 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Remove from pan to wire rack to cool completely.