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 $$$:)

Sujuk, parmesan breakfast muffins

Ingredients (make 10-12 muffins)
2 eggs
2/3 cup yogurt
1/3 cup oil
1/2 kangal sucuk (more for toping if desired)
(can be replaced with your favorite processed meat product)
1/2 cup parmesan, grated (i use whole foods aged parmesan!)
1 cup flour, sifted
1 teaspoon baking powder
1 teaspoon turmeric (optional)
salt & pepper to taste

How to prepare these easy, yummy muffins?

• preheat oven to 375 F
• beat the eggs with a pinch of salt (i used hand whisker)
• add yogurt,oil, mix
• add flour , turmeric and blend mixture well.
• add chese & sujuk
• Fill muffins cups about 3/4 of the way up and bake for 15-20 minutes

Notes

• Easy to prepare and quick to bake. You should try for weekend breakfast with the family or guests!
• I used turmeric to give a natural yellow color. You don't feel the flavor but it is healthy and really looks yellow!
• You can replace sujuk with your favorite processed meat product
• well, you can replace parmesan cheese with feta, mozzarella, even cream cheese. i tried all different cheeses for salty cakes. Whatever I have in the refrigerator is what I put in the cake:) 
• Brew Turkish tea as it bakes. Don't forget tomatoes & black olives!

Afiyet olsun!

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.