Wild-Berry Oatmeal Cheesecake Muffins

What You Need

1

cup  old-fashioned 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

Make It

HEAT oven to 350ºF.
COMBINE oats and buttermilk in small bowl; let stand 10 min.
MEANWHILE, beat cream cheese, granulated sugar and zest with mixer until blended; set aside. Mix flour, brown sugar, baking powder, baking soda and salt in large bowl.
ADD egg and butter to oat mixture; stir until well blended. Add to dry ingredients; stir just until moistened. Gently stir in berries.
SPOON half the batter evenly into 12 muffin cups lined with extra-large or giant paper liners, filling each liner half full; top each with 2 Tbsp. cream cheese filling. Cover with remaining batter.
BAKE 25 to 27 min. or until toothpick inserted in centers comes out clean.