Garden Vegetable Cream Cheese Muffins

Serves: 5
Total Calories: 421
Yield: 12 Muffins


1 1/2 cups whole wheat flour
1 1/4 cups unbleached flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon sea salt
2 tablespoons light brown sugar
1/4 cup oat bran
1/2 teaspoon basil leaves
1/2 teaspoon rubbed sage
1/4 teaspoon ground thyme
4 ounces cream cheese with garden vegetables, softened
2 cups water
1 large egg
1 teaspoon grated lemon peel
2 tablespoons olive oil
1/2 cup chopped onion


1. Preheat the oven to 400?F.

2. Sift the first six dry ingredients together in a large bowl, then add the remaining dry ingredients and stir to combine.

3. To prepare the goodie mixture, heat the olive oil in a skillet over medium heat. Add the onion, and cook until soft—about 5 minutes. Remove from the heat and let cool to room temperature.

4. Whisk the wet ingredients in a medium bowl or blend in a food processor. Add the goodie mixture and stir to combine.

5. Pour the wet mixture into the dry ingredients. Stir just until mixed. Do not overstir.

6. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

7. Bake for 15 to 20 minutes.

8. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 421
Calories from Fat: 125

This Garden Vegetable Cream Cheese Muffins recipe is from the The Complete Muffin Cookbook Cookbook. Download this Cookbook today.

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