Plum Yogurt Cheesecake Muffins
Prep 15M| Cook 30M | Enjoy in 45M
Muffins are a great snack option that you can throw into a backpack—perfect for when you need some quick sustenance while you’re enjoying the great outdoors.
2 cups whole wheat flour
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
2 cups non-fat vanilla Greek yogurt
250 g regular or light cream cheese
⅔ cup milk (1%)
1 tbsp vanilla extract
1 tbsp salted butter, melted
1 tbsp chia seeds
2 plums, pitted and diced
- Preheat oven to 350°F.
- In a large bowl, whisk together flour, baking powder, baking soda and salt.
- Combine yogurt, cream cheese, milk, vanilla, butter and chia seeds in a blender or food processor. Purée until smooth.
- Add yogurt mixture to flour mixture and stir just until combined. Gently fold in fresh plums.
- Scoop batter into paper-lined muffin cups and bake until a toothpick inserted in centres comes out clean, about 20-30 minutes.
Serves 12 (1 muffin per serving)
Nutritional analysis per serving
3 g fat
5 g protein
16 g carbohydrate (14 g available carbohydrate)
2 g fibre
180 mg sodium