Raspberry Cream Cheese Muffins
While I will not claim for these muffins to be “healthy”, they are a not-so-bad treat and are pretty darn good. I combined a few recipes, tweaked a few ingredients, and came up with these babies. Creamy and sweet, but not over the top.
Made with frozen berries so you can make these anytime of year. You do keep frozen berries in your freezer, right? Key to health. Promise.
Raspberry Cream Cheese Muffins
Ingredients
- 2/3 cup (5 ounces) light cream cheese
- 1/3 cup coconut oil, softened
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 cups spelt flour (Spelt is an extremely versatile whole grain flour. Awesome for baking, but you can also substitute white whole wheat)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup almond milk
- 2 cups frozen raspberries
Directions
- Preheat oven to 350°.
- Prepare 12 muffin tins with spray or liners.
- Combine cream cheese and coconut oil in a large bowl. Beat with a mixer at high-speed until well blended.
- Add sugar and beat until fluffy.
- Add vanilla and egg. Beat well.
- Combine flour, baking powder, baking soda, and salt in a separate bowl.
- With mixer on low-speed, slowly add the flour mixture to cream cheese mixture.
- Add almond milk and blend for a few more seconds.
- Gently fold in raspberries.
- Spoon batter evenly into muffin tin. Bake at 350° for 22-25 minutes or until a tooth pick inserted in center comes out clean.
- Remove from pan and cool on a wire rack.
This was another one of those times that one of my kids had friends over and I was pleaded with to make a “non-embarrassing” snack.
These worked.
My Foodie Call 