I made the most divine muffins this weekend! My family gobbled up all 12 of them in two days. I got the original recipe with eggs & sugar from Momspotted.com. You could really put any berry in these. I can't wait to try blueberry. The cream cheese filling was so smooth & creamy on the inside. It felt like I was having dessert with my coffee. The girls couldn't believe how good they were too!
|Can you the creamy cheesecake layer?|
Strawberry Cheesecake Muffins, Sugar & Egg Free
1 1/2 cup all-purpose flour
1/2 cup almond meal
1/4 cup xylitol
1/4 cup stevia
1 tablespoon baking powder
1/2 teaspoon salt
1 cup almond milk
1/4 cup salted butter, melted
1/4 cup coconut oil
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped into very small pieces
Cream Cheese Mixture
4 oz cream cheese, room temperature
1/4 cup xylitol
1 tablespoon vanilla extract
~Preheat over to 350F. Grease muffin tin with coconut oil or line with muffin liners.
~In a small bowl, mix together with a spoon the cream cheese mixture ingredients until smooth. Set aside.
~In a big bowl, combine flour, meal, xylitol, stevia, baking powder and salt. Set aside.
~In third bowl, whisk together milk, melted butter, coconut oil and vanilla extract
~Mix the milk mixture into the flour mixture.
~Spoon the batter into the prepared tins, filling them no more than 1/2 full. I made a dent in middle of batter too.
~Sprinkle strawberries over each one.
~Top it with a tsp of cream cheese mixture, a tablespoon of muffin batter, and finally a more strawberries.
~Bake for 20-25 minutes, until they’re light golden on top and a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes.