Wild Berry-Oatmeal Cheesecake Muffins

• 1 cup old-fashioned or quick-cooking oats
• 1 cup buttermilk
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/4 cup granulated sugar
• 3 Tbsp. orange zest
• 1 cup flour
• 3/4 cup packed brown sugar
• 1 tsp. CALUMET Baking Powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 egg, beaten
• 1/4 cup butter, melted
• 1 cup fresh or frozen mixed berries (blackberries, blueberries and raspberries)

1. Heat oven to 350 degrees F.
2. Combine oats and buttermilk in medium bowl; let stand 10 min.
3. Meanwhile, mix cream cheese, granulated sugar and orange zest until blended; set aside.
4. Combine flour, brown sugar, baking powder, baking soda and salt in large bowl.
5. Add egg and butter to oat mixture; mix well.
6. Add to flour mixture; stir just until moistened.
7. Gently stir in berries.
8. Spoon half the batter evenly into 18 paper-lined muffin cups; top with cream cheese mixture.
9. Cover with remaining batter.
10. Bake 23 to 25 min.
11. or until toothpick inserted in centers comes out clean.
12. Cool in pan 10 min.
13. Remove from pan to wire rack; cool completely.

oldfashioned, buttermilk, philadelphia cream cheese, granulated sugar, orange zest, flour, brown sugar, baking powder, baking soda, salt, egg, butter, blackberries

Taken from www.kraftrecipes.com/recipes/wild-berry-oatmeal-cheesecake-muffins-136957.aspx (may not work)