Blog | Nibbles By Nic
Whole Grain Cherry Muffins with Light Cream Cheese Glaze
Published: Wednesday, May 29, 2013
“I have to admit that I was a little sneaky this week. My 6 year old requested some white chocolate chip muffins and of course I had no problem granting her wish, BUT (there is always a “but, right?) The white chocolate turned out to be the I of some pretty nutrient dense stuff. In my fridge I had some almond milk, Greek yogurt and fresh cherries all about to expire. My intention was to incorporate them all into the breakfast treats while still creating a delicious baked good for the whole family to enjoy!
“For the muffins”
• ½ cup all-purpose flour
• 1 ½ cup white whole wheat flour
• 2 teaspoon baking powder
• 1 teaspoon cinnamon
• ½ cup brown sugar
• ¼ teaspoon salt
• 1 cup unsweetened vanilla almond milk (Almond milk has tons of calories with very little fat and cholesterol, I love to use it in fruit shakes & baking recipes.)
• 1 container plain fat free/low-fat Greek yogurt
• 2 large eggs beaten
• 1 cup pitted chopped fresh bing cherries
• 1 teaspoon real vanilla extract
• ½ cup white chocolate chips (white chocolate is sweeter & creamier than dark; feel free to use even less than recommended if you like)
“For the glaze”
• 1 tablespoon warmed milk
• 1/8 teaspoon pure vanilla extract
• 2 tablespoon softened cream cheese
• 1 tablespoon confectioners’ sugar
1.) Pre-heat oven to 350 Degrees.
2.) Coat a muffin tin with cooking spray.
3.) Combine first 6 ingredients into a large mixing bowl.
4.) In a smaller bowl whisk together eggs, milk, yogurt and vanilla. Pour in the dry ingredients and carefully fold in chocolate chips & cherries.
5.) Stir everything together, but do not over-mix. (Over-mixing muffins can create tougher batter and them to bake unevenly.)
6.) Divide the batter three quarters way up into muffin tin. (I like to use an ice-cream scooper or ladle to get uniform muffins.)
7.) About 5 minutes before baking is complete, add a few more white chocolate chips and cherries to the top of muffins to decorate.
8.) Bake muffins for 20-22 minutes or until a fork inserted into the middle of the muffin comes out clean.
9.) While muffins are baking, take a small bowl out and combine confectioners’ sugar, milk, vanilla extract & cream cheese to create the glaze. (If the glaze is too thick add more milk)
10) Brush glaze over muffins while they are still warm from the oven and serve!
Nic’s Tips - Dampen cherries a touch and dust with 1 tablespoon of the all-purpose flour. (This lessens the chance the cherries from sinking to the bottom of the tins!)
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