Sunday, March 25, 2012

Orange Cranberry Cream Cheese Muffins

Occasionally I make smaller muffins to have as a mid-afternoon snack in between clients. The cream cheese keeps the muffins moist and the orange zest adds so much flavor.

2 cups whole wheat flour
¼ teaspoon salt
½ teaspoon baking powder
1 teaspoon vanilla extract
½ cup orange juice
Zest of medium orange
6 oz light cream cheese
2 eggs
2 Tablespoons canola oil
½ cup sugar
¼ cup dried cranberries
¼ cup chopped almonds
Greek yogurt for topping (optional)

Here's what you do:
Combine the first 3 ingredients and set aside. Combine the next 7 ingredients and then add the dry ingredients to the mixture. Add the cranberries and almonds. If you're making small ones, pour conservatively into muffin tins (if not, just fill 'em up!) and bake at 350 for 15 minutes. After cooling, dollop a spoonful of Greek yogurt on top before eating.

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