It’s been a busy few weeks and this week isn’t shaping up much differently. I have about 10,000 things to do at work and then about 30,000 things to do in my personal life. When it rains, it freakin’ pours, my friends. My life is currently in shambles. I’m also taking a few big leaps in my personal/professional growth, so that has me quite occupied.
Did I mention, also, that we are moving? Our fridge is quite a strange mish mosh of food stuffs so our dinners have been quite interesting. Like, cream cheese strawberry muffins for example.
Yes, that is a big, honkin’ strawberry in that muffin and yes, this was my dinner a few nights ago. We have so many perishable things we need to get through before we move this weekend so I’ve been baking up a storm. (Because one can only eat SO many eggs by themselves). As delicious as these muffins were for dinner (yes, muffins is plural, I had more than one), they make an even better breakfast! For a girl who is ALWAYS rushing out of the door 1 minute before the shuttle comes, a grab-n-go breakfast is imperative.
Recipe adapted from the Foodie Bride.
Cream Cheese Strawberry Muffins
What You’ll Need:
- 2 cups flour
- 1 cup white sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 teaspoon salt
- 8 oz fat free cream cheese, softened
- 1/4 cup butter, softened
- 2 eggs
- 1/2 cup fat free buttermilk
- 1/2 tsp vanilla extract
- 1 1/4 cup chopped fresh strawberries
How to Make Them:
- Preheat the oven to 350 degrees.
- Mix cream cheese, butter, and sugar together in a small bowl. Add the eggs, buttermilk, and vanilla and mix until just combined.
- In another bowl, whisk together the flours, baking powder, baking soda, and the salt. Add the dry ingredients to the wet ones and mix until just combined. The dough will be thick.
- Fold in the strawberries and pour batter 3/4 way full into lined muffin pan.
- Bake for about 20 minutes, until the tops are golden.
Oh and a tip for the wise, please wait until the muffins cool before eating so you don’t burn your mouth off.
Simple. Delicious. Nutritious. What more could you ask for in a breakfast? (or lunch, or dinner?) 🙂
Nutritional information per muffin: 240 calories, 8 grams of fat, 32 grams of carbohydrates and 5 grams of protein.