Guest chef

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.

follow on twitter

Low-fat cheesecake breakfast muffins

  • Makes 9
  • Prep 20 mins
  • Total time 40 mins, plus cooling and chilling time
0.0/5 rating (0 votes)
Low-fat cheesecake breakfast muffins
Low-fat cheesecake breakfast muffins

step by step

  • 1Preheat the oven to 180°C, fan 160°C, gas 4. Line 9 holes in a 12-hole muffin tin with cupcake cases.
  • 2Prepare 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.
  • 3Place the porridge oats in a mini food processor and blitz until they resemble fine breadcrumbs. Set aside.
  • 4Using 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.
  • 5Fold 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.
  • 6Remove 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.
  • 7Allow 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.
  • Recipe by Angela Romeo

    Recipe photograph by Charlie Richards

Get ahead

Make and ice the muffins day before and chill. Remove from the fridge 2 hours before decorating with the berries and serving.

You will need

  • 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

+ Nutritional Information