Watermelon Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 oz cream cheese, softened1 oz salted butter, softened1 tbsp canola oil½ cup Pyure stevia2 eggs1 tsp fresh grated ginger1 tbsp vanilla1 drop watermelon flavour (optional)1 ¼ cups watermelon curd¼ cup plain, low-fat (or homemade) yogurt½ cup flour1 cup whole wheat flour1 tbsp baking soda2 tsp baking powderpinch salt⅓ cup shredded unsweetened coconut⅓ cup miniature chocolate chips2 tbsp cacao nibs (optional)
Preheat oven to 350 F and line or grease muffin tins
Cream together the cream cheese, butter, oil and stevia until well blended.
Add the eggs, ginger and vanilla, beating well.
Add the watermelon curd and food colouring (if using) 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.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Cream together the cream cheese, butter, oil and stevia until well blended.
Add the eggs, ginger and vanilla, beating well.
Add the watermelon curd and food colouring (if using) 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.
Serving Size: Makes 12 muffins
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 201.5
- Total Fat: 10.2 g
- Cholesterol: 46.7 mg
- Sodium: 58.7 mg
- Total Carbs: 24.3 g
- Dietary Fiber: 2.5 g
- Protein: 4.6 g
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