Apple Cinnamon Cream Cheese Muffins
Prep Time
45
Minutes
Cook Time
45
Minutes
Difficulty
Easy
Serves Up To
12
Servings
Nutrition Information
| Total Fat | 10g |
|---|---|
| Sodium | 310mg |
| Potassium | 69mg |
| Total Carbohydrates | 35g |
|---|---|
| Dietary Fiber | 1g |
| Sugars | 19g |
| Protein | 4g |
Ingredients
- 2 cups complete (just add water) pancake mix (plain or honey wheat)
- 3/4 cup Almond Breeze Vanilla Almondmilk
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon cinnamon
- 3/4 cup peeled chopped green apple
- 1/3 cup dried cranberries (optional)
- 1/2 of an 8-oz. block 1/3-less fat (Neufchatel) or regular cream cheese (dairy or non-dairy) torn into 1/2-inch pieces
- 1/4 cup chopped Blue Diamond Honey Roasted Almonds (optional)
Directions
- 1
Preheat oven to 375°F and line 12 muffin cups with paper liners.
- 2
Stir together pancake mix, Almond Breeze almondmilk, sugar, oil, extract and cinnamon in a medium bowl. Lightly stir in apples, cranberries and cream cheese.
- 3
Spoon into prepared cups and sprinkle with almonds. Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let cool then store in a covered container with a loose fitting lid. Muffins may be frozen. To reheat, leave wrapped muffins on the counter overnight, or microwave a frozen muffin on 50% power for about 20 seconds.
Made with these products:
Courtesy of: Almond Breeze
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