Friday, November 1, 2013

Egg Free Cranberry Cream Cheese Muffins

How is everyone recovering from Halloween?  ;)  The day after Halloween has always been one of my favorite days because it feels like the start of "the holiday season" with Thanksgiving and Christmas coming up.  Today I have a festive holiday muffin recipe to share with you- with a surprise filling of cream cheese!




Egg Free Cranberry Cream Cheese Muffins
From Egg Free Bakery
View Printable Recipe Here
 
1-3/4 cup flour
2-3/4 tsp baking powder
3/4 tsp salt
1/2 cup sugar
1 tsp orange zest, optional
2/3 cup chopped cranberries mixed with 1 tbsp sugar and 1 tbsp flour
2 tbsp applesauce
1 cup buttermilk
1/3 cup oil

Cream cheese filling:
3 oz cream cheese, softened
2 tbsp sugar 

Additional sugar for topping

Preheat oven to 400 degrees and line a muffin tin with paper liners.  In a large bowl mix together 1-3/4 cup flour, 1/2 cup sugar, baking powder, salt and zest, if using.  Set aside.  In another bowl, mix buttermilk, applesauce and oil until well combined.  Make a well in the center of the dry ingredients.  Pour wet ingredients into well and mix just until combined.  In another small bowl, toss cranberries with 1 tbsp sugar and 1 tbsp flour. Gently fold cranberries into batter.  Fill paper-lined muffin cups one-fourth full with batter. Place 2 tsp cream cheese mixture in center of each; top with remaining batter.  Sprinkle tops of batter with additional granulated sugar.  Bake at 400° for 18-20 minute or until a toothpick comes out clean.




2 comments:

  1. These muffins are amazing! Made them with cream cheese and without, both were delicious. I used regular milk because I didn't have buttermilk on hand. They came out so moist and fluffy. These will be a regular in my house.

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    Replies
    1. Thank you. I'm glad they turned out for you and that you liked them!! Good to know it worked well with just regular milk too.

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