I made these babies in the past using blueberries, but they were so good I had to make them again… with a twist. I couldn’t decide between peaches or strawberries cause they both go great with cream- but strawberries ended up being the chosen fruit. These are quick, easy, & beyond delicious. They are especially yum when you put a little butter in the center and serve it up for breaky.
Ingredients (makes 12):
- 3 1/4 cup Bob’s Red Mill Gluten Free flour.
- 6 ounces strawberries (cut up anyway you like)
- 4 ounces light cream cheese
- 7 tablespoons of butter
- 3 tablespoons veggie oil
- 3 large eggs
- 1 cup of sugar
- 1 cup greek yogurt
- 1 tablespoon baking powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- Step 1: Preheat the oven to 400 degrees Fahrenheit.
- Step 2: Melt butter in a pan on a low heat setting. Once melted, remove from the heat and whisk in the oil, yogurt, vanilla, and eggs.
- Step 3: Sift flour and baking powder into a large bowl and add the sugar and salt.
- Step 4: Create a little “crater” in the center of your dry ingredients and pour in the wet ingredients. Fold the them together with a rubber spatula.
- Step 5: Pour in your strawberries and fold them into the mixture as well
- Step 6: Fill up your muffin pan half way with batter and add a dollop (appx. 1/2 tsp) of cream cheese. Fill up your muffin pans the rest of the way and add another tiny dollop of cream cheese.
- Step 7: Bake for 20 minutes, until a fork/toothpick comes out batter free. Cool for 10 minutes.
