Cream cheese, sucuk muffins

Savory muffins..

I really like cream cheese in different flavors but Philladelphia garden vegetable cream cheese was not a hit for the household. So to save the cheese, i baked these yummy savory muffins. Great for breakfast, brunches and little one's lunch boxes,too! Feel free to try different cheese types...

Ingredients (makes 12 muffins)

1 box Philladelphia garden vegetable cream cheese- or any type - softened

3 eggs (save 1 yolk for top)

1 cup yogurt

1/2 cup oil

2/3 cup whole wheat flour

2/3 cup all purpose flour

100 gram sucuk (soujuk, Turkish sausage)

1 teaspoon turmeric - to give color and nutritous ,too!

3 table spoons sesame (save 1 table spoon for topping)

1 teaspoon salt

1 teaspon baking soda

1 teaspoon baking powder

How to prepare

• Preheat oven to 350 F
• Mix the eggs with yogurt, then add oil.
• Divide cream cheese into small pieces, add to egg mixture.
• Sift the flour, add baking powder,soda, sesame, salt and turmeric.  Add to the mixture.
• Finally add sucuk, save some for topping if you want.
• Fill the 12-muffin pan.
• Spread the egg yolk and sprinkler sesame.
• Bake for 15-20 minutes

Because of the cheese they will be super soft..

The butterfly muffin are from Tjmax. it was on sale, $1 for 24 ! Love savings $$$:)

Healthy muffins with carrot ,oatmeal, agave & honey

I baked these muffins for my daughter's and her friends' lunchbox yet everyone at home enjoyed these healthy, soft muffins! No sugar but sweet thanks to agave and honey; lots of fiber thanks to whole wheat flour and oatmeal 

Recipe adapted from Whisks and Whimsy


Carrot Cake Agave Muffins (I had 20 muffins)
Ingredients:
2 cups whole wheat flour + 1/4 cup oatmeal1 teaspoon baking soda
1 teaspoon baking powder
1 table spoon cacao
1/2 teaspoon kosher salt
3 eggs
1 cup canola oil
1/2 cup organic amber agave nectar
2 cups  baby carrots, chopped

1/2 cup honey

How to prepare healthy carrot muffins:

Preheat the oven to 350 degrees and line two 12-cup muffin tins with paper liners.

In a large bowl, whisk together the whole wheat flour, baking soda, baking powder, oatmeal and salt and set aside. 

In another large bowl, beat the eggs, canola oil, and agave nectar until well combined, and then stir in the carrots. Add the wet ingredients to the dry ingredients and stir until just combined.

Fill the muffins cups about 3/4 of the way up and bake for 22 to 25 minutes until the center of the muffins spring back when touched.

Naturally green cupcakes!

Here is the rule:

Before serving somene this cake, ask what is inside and get impressed with the creative guesses you get AND

enjoy their suprise when they hear this is 'spinach cake!'

No! it does not taste spinach at all!

Great for not-so-spinach-lover kids a!

If you are not friends with food coloring like me, here is a formulas for naturally green cakes!

You can call this Hulk cake to make it more attractive for little ones.

If you are not scared to reveal about spianch, you can call 'Favorite of pop eye!" as well!

naturally green cupcakes with colorful sprinkles 
(nope, sprinkles are not natural:()

Ingredients:

3 eggs

1  cup sugar

1 cup of spinach, washed, drained

3/4 cup  oil

2 1/2 cups flour, sifted

1 tsp baking powder

Also:

2 cups of whipped cream, I prefer extra creamy

Topping

Kiwi, pistachios, coconut or cake crumbs

Green crust cheesecake!

How to make the green cakes:

Blend the spinach with oil at high speed

Beat the eggs and sugar with mixer.

Add the spinach puree , mix well.

Then add flour and baking powder. 

Bake at 350 F.

Cut cake into two after it cools down

Put 3/4 cups of cool whip, place the half of the cake on top and cover the whole cake with cool whip.

Top with  Kiwi, pistachios, coconut or cake crumbs that you saved from the middle of the cake when you cut.

 

This can be a birthday cake as well as colorful cupcakes or even a green cheesecake crust!