Berry Cheesecake Muffins

Happy Registered Dietitian/Dietetic Technician Day! I made some delicious Berry Cheesecake Muffins to celebrate at a little luncheon today. While these muffins are a bit labor-intensive, they are worth the hassel. Happy RD/DTR Day, and always remember to

"Enjoy the Taste of Eating Right!"

Makes: 32 muffins

1/2 cup butter, softened

1/2 cup unsweetened applesauce

1 1/2 cups sugar

4 eggs

3 cups flour

1 Tablespoon baking powder

2 teaspoons cinnamon

2/3 cup skim milk

"Cheesecake Filling":

8 oz Neufchâtel cheese

2/3 cup sugar

2 eggs

3 cups fresh berries, cut into 1/2 inch pieces

Streusel Topping:

1/2 cup flour

4 Tablespoons brown sugar

1/8 cup oats

1 teaspoon cinnamon

2 Tablespoons cold butter, cut into small cubes

Directions: 

1. In a large mixing bowl, cream butter, applesauce, and sugar. Add eggs and beat well.

2. In a separate bowl, combine flour, baking powder, and cinnamon. Add to butter mixture alternately with milk.

3. For "cheesecake filling", beat cheese, sugar, and eggs until smooth (batter will be runny) in a mixing bowl. Gently fold in berries.

4. For topping, combine flour, brown sugar, oats, and cinnamon in a small bowl. Cut in butter.

5. To assemble muffins, fill muffin cups with 1/3 full with batter, 1/3 full with "cheesecake filling", and 1/3 full with streusel topping. (Muffin cups will be filled to the top).

5. Bake at 375ºF for 25 minutes or until a toothpick comes out clean. Serve warm or cold. Refrigerate any leftover muffins.