Mango Five Spice Orange Cheesecake Muffins

Mango Five Spice Orange Cheesecake Muffins

I've fallen in love with this decadent muffin recipe. Last week we featured the Lemon Blueberry version of this recipe and right away I started thinking about new flavor combinations for this incredibly moist muffin with a creamy cheesecake center.  I love the complimentary combination of orange and mango here and the spices in Chinese five spice mix add the perfect fragrant flavor back note. These would be the star of any Sunday Brunch, and I think they are dessert-y enough to be served as a final course at any dinner; perhaps with a little dollop of whipped cream.

Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.

Begin by soaking together for 10 minutes:

• 1 cup large rolled oats ( not minute or instant oats)
• 1 cup soured milk (Add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)

While the oats are soaking cream together until well blended:

• 1 cup (8oz) cream cheese
• zest of 1 orange, finely grated
• 1/4 cup sugar
• 1 tsp vanilla extract

Set aside.

Sift together and set aside:

• 1 cup flour
• 3/4 cup lightly  packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 
• 1 tsp Chinese Five Spice Powder

To the oatmeal mixture add:

• 1 beaten egg
• 1/4 cup melted butter

 Stir until well blended then fold in the dry ingredients just until incorporated, ten gently stir in 

• 1 cup fresh diced mango

Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.

Mango Five Spice Orange Cheesecake Muffins

I've fallen in love with this decadent muffin recipe. Last week we featured the Lemon Blueberry version of this recipe and right away I started thinking about new flavor combinations for this incredibly moist muffin with a creamy cheesecake center.  I love the complimentary combination of orange and mango here and the spices in Chinese five spice mix add the perfect fragrant flavor back note. These would be the star of any Sunday Brunch, and I think they are dessert-y enough to be served as a final course at any dinner; perhaps with a little dollop of whipped cream.

Preheat oven to 350 degrees F. Prepare 12 muffin cups with large paper liners.

Begin by soaking together for 10 minutes:

• 1 cup large rolled oats ( not minute or instant oats)
• 1 cup soured milk (Add 2 tablespoons of lemon juice to a measuring cup and top up with milk.)

While the oats are soaking cream together until well blended:

• 1 cup (8oz) cream cheese
• zest of 1 orange, finely grated
• 1/4 cup sugar
• 1 tsp vanilla extract

Set aside.

Sift together and set aside:

• 1 cup flour
• 3/4 cup lightly  packed brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 
• 1 tsp Chinese Five Spice Powder

To the oatmeal mixture add:

• 1 beaten egg
• 1/4 cup melted butter

 Stir until well blended then fold in the dry ingredients just until incorporated, ten gently stir in 

• 1 cup fresh diced mango

Spoon half of the batter into the muffin cups. Spoon in the lemon cream cheese mixture on top of the batter distributing it evenly among the 12 muffin cups. Top with a final layer of the blueberry oatmeal batter and bake at 350 degrees F for 25- 30 minutes or until a wooden toothpick inserted in the center comes out clean. If using frozen blueberries they may take a few extra minutes. Allow these to cool before serving. These also freeze exceptionally well.