Low-fat cheesecake breakfast muffins
Makes: 9
Prep time: 20 minsTotal time: 
Recipe by Angela Romeo / Recipe photograph by Charlie Richards
Low-fat cheesecake breakfast muffins
Makes: 9
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
169Kcal
Fat
5gr
Saturates
3gr
Carbs
24gr
Sugars
9gr
Fibre
3gr
Protein
6gr
Salt
0.1gr
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 40g Scottish porridge oats
- 50g dark brown soft sugar
- 25g soft unsalted butter
- 1 egg white
- 125ml skimmed milk
- 150g plain, wholemeal flour
- ½ tsp bicarbonate of soda
For the topping
- 100g low-fat Philadelphia cream cheese
- 50g low-fat Greek style yogurt
- 2 tsp caster sugar
- 1½ tsp cornflour
- 1 egg, beaten
To decorate
- 75g blueberries
- 75g raspberries
Step by step
Get ahead
Make and ice the muffins day before and chill. Remove from the fridge 2 hours before decorating with the berries and serving.
- Preheat the oven to 180°C, fan 160°C, gas 4. Line 9 holes in a 12-hole muffin tin with cupcake cases.
- Prepare the topping: in a small bowl beat together the cream cheese, yogurt and caster sugar with a fork. Add the cornflour and stir until combined. Using the fork, beat the egg through the mix. Chill.
- Place the porridge oats in a mini food processor and blitz until they resemble fine breadcrumbs. Set aside.
- Using an electric hand whisk, cream the brown sugar and butter for 2 minutes. Gradually whisk in the egg white, then continue to whisk for 2-3 minutes until well mixed. Stir through the oats, then stir through the milk.
- Fold through the flour and bicarbonate of soda. Gently whisk to remove any lumps, if necessary. Divide the mixture between the 9 paper cases (you will need approximately 60g of mixture per case). Bake for 8 minutes.
- Remove the bases from the oven, they may not be cooked all the way through but will have a crust on them (this is fine). If any of the bases have 'peaked' above the top of the muffin case, simply trim with a small serrated knife, so the peak is level with the top of the case. Pour the cream cheese mixture over the top of the bases to fill the cases. Return to the oven for a further 10 minutes.
- Allow to cool in the tin for 10 minutes, then remove and leave to cool completely on a wire rack. Serve decorated with the blueberries and raspberries.
