Blueberry cheesecake porridge muffins
Our favourite food Instagrammer Emily has been at it again - this time creating a melting middle muffin with some of her Watts delivery ingredients - delicious!
Follow Emily on Instagram for more breakfast inspiration using our produce. https://www.instagram.com/whatiateforbreakfast/
- 2 large eggs
- 50ml milk
- 1/2 tbsp runny honey
- 1/2 tsp vanilla extract
- 150g rolled oats
- 50g self raising flour
- 150g blueberries
- 6 tsp of Longley Farm cream cheese
- 1 tsp ground cinnamon (optional)
- Preheat your oven to 180C.
- In a large bowl, mix 2 large eggs, 50ml milk, 1/2 tbsp runny honey & 1/2 tsp vanilla extract.
- Stir in 150g rolled oats, 50g self raising flour, 150g blueberries (fresh or frozen) & 1 tsp ground cinnamon (optional), then mix until well combined.
- Grease a muffin tin, then spoon half of the mixture into the tin, evenly distributing between 6 of the holes.
- Add 1 tsp of cream cheese to the centre of each muffin, then spoon over the remaining mixture, ensuring that it covers the cream cheese.
- Add an extra sprinkling of oats to the top of each muffin, then bake for 15-20 minutes or until golden brown. If you used frozen blueberries they may need 5 mins longer. Leave to cool slightly before removing from the tin.
- The muffins can be served hot or cold. They will keep in an airtight container in the fridge for up to 3 days and can be reheated in the microwave. They will also freeze for up to 6 months. Enjoy!