Oatmeal Golden Raisin Muffins with Cream Cheese Glaze
“GO Veggie! Dairy Free Classic Plain Cream Cheese serves double duty in this recipe; I used it inside the muffin batter to help keep them moist, and it also makes a gorgeous glaze for drizzling on top.”
Servings: 1 Dozen muffins
INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
Muffins:
- 2 tablespoons ground flaxseed (use golden flaxseed if available)
- 1/4 cup (60 ml) warm water
- 1/3 cup (80 ml) light olive oil
- 1/3 cup (80 ml) plain, unsweetened almond milk
- 1/2 cup (120 g) GO Veggie! Dairy Free Classic Plain Cream Cheese
- 3/4 cup (150 g) sugar (or coconut sugar)
- 2 teaspoons pure vanilla extract
- 1 1/2 cups (190 g) whole wheat pastry flour (or all-purpose flour)
- 1 1/4 cups (100 g) old-fashioned rolled oats (not instant)
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon ground mahlab
- 1/2 cup (70 g) golden raisins (sultanas), chopped with an oiled knife
Glaze:
- 1/2 cup (60 g) powdered sugar
- 2 tablespoons GO Veggie! Dairy Free Classic Plain Cream Cheese
- 1 teaspoon plain, unsweetened almond milk
- 1 pinch salt
- 1 pinch ground mahlab
INSTRUCTIONS
- In a large skillet, cook chorizo over medium-high heat until cooked through.
- In large slow cooker, add potatoes, onion, bell pepper, and cooked chorizo.
- In large bowl whisk together eggs, milk, and salt. Stir in cheese.
- Pour egg mixture into slow cooker.
- Cook on low for 8 hours or high for 4 hours.
- Cut into squares and top with cilantro, green onion, and salsa & enjoy!
- Recipe by: Taylor Ellingson, greens & chocolate
NUTRITIONS INFORMATION
