Watermelon Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Watermelon Muffins calories by ingredient


Introduction

Made with rich watermelon curd, cream cheese and just a touch of butter, these are moist and tender with hints of Summer flavour. Coconut, cacao nibs and chocolate chips add extra decadence too! Made with rich watermelon curd, cream cheese and just a touch of butter, these are moist and tender with hints of Summer flavour. Coconut, cacao nibs and chocolate chips add extra decadence too!
Number of Servings: 12

Ingredients

    4 oz cream cheese, softened
    1 oz salted butter, softened
    1 tbsp canola oil
    ½ cup Pyure stevia
    2 eggs
    1 tsp fresh grated ginger
    1 tbsp vanilla
    1 drop watermelon flavour (optional)
    1 ¼ cups watermelon curd
    ¼ cup plain, low-fat (or homemade) yogurt
    ½ cup flour
    1 cup whole wheat flour
    1 tbsp baking soda
    2 tsp baking powder
    pinch salt
    ⅓ cup shredded unsweetened coconut
    ⅓ cup miniature chocolate chips
    2 tbsp cacao nibs (optional)

Directions

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.