Strawberries And Cream Muffins |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 36 |
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I wanted to make something a special for Mother's Day Brunch. I had a bag of fresh frozen strawberries in the freezer that needed a job. Strawberries and Cream is a natural pair so I knew I could get them together in this low carb muffin recipe. Ingredients:
4 oz cream cheese plain, 1/3 less fat |
1 tbsp spearmint, fresh |
1/3 cup granulated splenda |
1 tbsp pure vanilla extract |
3/4 cup coconut flour |
2 tsp double acting baking powder |
3/4 cup splenda bakers sugar |
1/2 tsp salt |
1/2 cup heavy whipping cream |
1/2 cup pure almond milk |
1/2 cup margarine |
1 tsp pure tahitian vanilla extract |
4 egg |
1 cup strawberries |
Directions:
1. Preheat over to 350F. Grease muffin tin or line with muffin liners.
2. Bring the cream cheese and margarine to room temperature.
3. Cream Cheese Mixture:
4. In a separate bowl combine cream cheese, Spearmint, 1/3c granulated baking splenda and vanilla extract. Mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
5. In a big bowl, combine flour, sugar, baking powder and salt. Set aside.
6. In another bowl, whisk together cream, milk, melted butter, vanilla extract and egg until incorporated.
7. Use a spatula, mix the milk mixture into the flour mixture. Fold together until combined. Do not overmix.
8. Spoon the batter into the prepared tins, filling them no more than 1/2 full.
9. Scatter a few pieces of strawberry on top of each one.
10. Top it with a tsp of cream cheese mixture, a tablespoon of muffin batter, and finally a few more pieces of strawberry.
11. Bake the muffins for about 25 minutes, until they’re light golden on top and a toothpick inserted in the center comes out clean.
12. Let the muffins cool in the pan for 10 minutes.
13. Nutrition Info: /recipes/strawberries-cream-muffins/#ixzz1Li8Uq9oV
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