Ingredients
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¼ cup reduced-fat cream cheese
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1 tablespoon raspberry jam
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1 teaspoon finely grated lemon zest
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1 teaspoon fresh lemon juice
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3 cups old-fashioned rolled oats
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1¼ cups low-fat milk
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1 cup fresh or frozen raspberries, divided
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⅓ cup packed brown sugar
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¼ cup unsweetened applesauce
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2 large eggs, lightly beaten
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1 teaspoon baking powder
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1 teaspoon vanilla extract
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½ teaspoon salt
Directions
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Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
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Whisk ¼ cup cream cheese, 1 tablespoon jam and 1 teaspoon lemon juice together in a small bowl.
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Combine 3 cups oats, 1¼ cups milk, ½ cup raspberries, ⅓ cup brown sugar, ¼ cup applesauce, 2 eggs, 1 teaspoon baking powder, 1 teaspoon vanilla, 1 teaspoon lemon zest and ½ teaspoon salt in a large bowl, breaking up the raspberries to distribute them throughout the batter. Fill each of the prepared muffin cups with 2 to 3 tablespoons batter, then top with a dollop of the raspberry cream cheese and some of the remaining ½ cup raspberries. Cover with the remaining batter. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Run a knife around the edges of the muffin cups to release the oatmeal cakes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Serve warm or at room temperature.
