Healthy Blueberry Muffins With Basil & Tomato And Goat Cheese Muffins
- FOR THE MUFFINS:
- 1-1/2 cup Plus 1/4 Teaspoon Pamela's Products Gluten Free Baking And Pancake Mix, Divided
- 1-1/2 teaspoon Baking Powder
- 1/2 teaspoons Salt, Divided
- 1/2 cups Plus 1 Tablespoon Unsweetened Almond Milk, Divided
- 6 Tablespoons Plain, Non-fat Greek Yogurt
- 1 Large Egg
- 1/3 cups Thinly Sliced Basil, Lightly Packed
- Pepper
- 1/4 cups Sun-dried Tomatoes (not Packed In Oil,) Finely Chopped.
- 2 Tablespoons Goat Cheese Crumbled
- 1/4 cups Honey
- 2 teaspoons Vanilla Extract
- 1/3 cups Fresh Blueberries
- FOR THE GLAZE:
- 2 Tablespoons Plain, Non-fat Greek Yogurt
- 1 Tablespoon Honey
- 1/4 teaspoons Vanilla Extract
- Preheat oven to 350u0b0F and generously grease a muffin pan with cooking spray.
- In a medium bowl, stir together 1 1/2 cups of the baking mix, baking powder and 1/4 teaspoon salt until well combined, saving the remaining mix and salt for later use.
- In a separate, large bowl beat together 3 tablespoons almond milk (reserving the rest for later) along with the Greek yogurt and egg, until smooth and creamy.
- Stir dry ingredients, along with the basil, into the wet ingredients until well combined. Your batter will be quite thick and not "muffin-like" at this point. Divide the batter evenly between two separate bowls. Half of the batter is 3/4 cup plus 1 tablespoon, so each bowl should have this amount in it.
- In one of the bowls, add the remaining almond milk, salt and a pinch of pepper. Whisk thoroughly until the almond milk is well mixed and the batter is smooth and lump-free. Then fold in the chopped sun-dried tomatoes and crumbled goat cheese.
- In the remaining bowl, add honey and vanilla extract. Whisk until the batter is smooth and lump free.
- In a small, separate bowl, gently toss blueberries with remaining 1/4 teaspoon baking mix until well coated. Add them into the honey batter and gently fold in.
- Fill the muffin cavities only about 2/3 full with each separate batter. You should have 5 goat cheese muffins as well as 5 blueberry muffins, although your goat cheese muffin cavities may be just slightly fuller than your blueberry ones.
- Bake until blueberry muffins are golden brown and a toothpick inserted inside each muffin comes out clean, about 20-22 minutes. Cool in the pan for 30 minutes, and then transfer to a cooling rack to finish cooling.
- Once completely cooled, whisk all of the glaze ingredients together in a small bowl and spread on top of the blueberry muffins. Devour.
- Note: The glaze will harden once the muffins are refrigerated.
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Taken from tastykitchen.com/recipes/breakfastbrunch/healthy-blueberry-muffins-with-basil-tomato-and-goat-cheese-muffins/ (may not work)