Low-fat cheesecake breakfast muffins | Sainsbury`s Magazine

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
• 100g low-fat Philadelphia cream cheese
• 50g low-fat Greek style yogurt
• 2 tsp caster sugar
• 1½ tsp cornflour
• 1 egg, beaten
• 75g blueberries
• 75g raspberries