Watermelon MuffinsFrom jo_jo_ba 1 year ago
- 4 oz cream cheese, softened shopping list
- 1 oz salted butter, softened shopping list
- 1 tbsp canola oil shopping list
- ½ cup Pyure All Natural Bakeable Blend stevia Sweetener (or sugar) shopping list
- 2 eggs shopping list
- 1 tsp fresh grated ginger shopping list
- 1 tbsp vanilla shopping list
- 1 drop watermelon flavour (optional) shopping list
- 1 ¼ cups watermelon-curd.html">Watermelon Curd shopping list
- ¼ cup plain, low-fat (or homemade) yoghurt shopping list
- ½ cup flour shopping list
- 1 cup whole wheat flour shopping list
- 1 tbsp baking soda shopping list
- 2 tsp baking powder shopping list
- pinch salt shopping list
- ⅓ cup shredded unsweetened coconut shopping list
- ⅓ cup miniature chocolate chips shopping list
- 2 tbsp cacao nibs (optional) shopping list
How to make it
- Preheat oven to 350 F and line or grease muffin tins
- Cream together the cream cheese, butter, oil and stevia until well blended (you can see I didn't beat my cream cheese well enough - do better than me!).
- Add the eggs, ginger and vanilla, beating well.
- Add the Watermelon Curd and yoghurt and blend in.
- Add flours, baking soda, baking powder and salt. Mix just until combined.
- Fold in the coconut, chocolate chips and cacao nibs.
- Bake 20 - 25 minutes for standard muffins (15 - 18 minutes for mini-muffins).
- Cool immediately on a wire rack.
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