• Blueberry “Cheese”Cake Muffins

    Amanda from our Facebook community shared a favorite muffin recipe from Peas and Thank You. Thanks, Amanda!
    Blueberry “Cheese”Cake Muffins

    1 C. Whole Wheat Pastry Flour
    ½ C. Unbleached Organic Flour
    ½ T. Baking Soda
    1 ½ T. Baking Powder
    ½ T. Nutmeg
    ¼ T. Cinnamon
    ½ T. Salt
    ½ C. Organic Sugar
    ½ C. Applesauce
    ½ C. Non-Dairy Or Organic Milk
    ½ T. Almond Extract
    1 C. Blueberries
    ½ C. Non-Dairy (Such As Tofutti) Or Organic Cream Cheese
    ½ C. Organic Powdered Sugar
    ½ T. Vanilla

    Preheat oven to 350 degrees.In a large bowl, combine flours, baking soda, baking powder, nutmeg, cinnamon and salt.

    In a small bowl or liquid measuring cup, combine sugar, applesauce, milk and almond extract.

    Add milk/sugar mixture to flours and stir gently to combine.Fold in blueberries. Pick out and eat the biggest, sweetest blueberries before you do. Set batter aside temporarily and prepare “cheese”cake filling by beating together cream cheese, powdered sugar and vanilla extract. Do not over beat. Line a muffin tin with papers or spray with cooking spray.

    Fill each cup ⅓ of the way full with blueberry batter.Top each muffin with a spoonful of “cheese”cake filling,and then top with an additional scoop of blueberry batter.Spread the batter out with a small spoon or your finger so that “cheese”cake filling is covered.Lick your finger.

    Bake muffins for 23-25 minutes until they are golden and set.

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