Whole Wheat Cranberry Cream Cheese Muffins

• Vegetarian

• Produce

  • 2 1/2 cups Cranberries, fresh

• Refrigerated

  • 4 Eggs

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/4 cup Brown sugar
  • 1 cup Powdered sugar
  • 1/2 tsp Sea salt
  • 1 cup Sugar
  • 1 tbsp Vanilla extract
  • 2 cups Whole wheat pastry flour

• Oils & Vinegars

  • 1/4 cup Coconut oil
  • 1/2 cup Olive oil

• Dairy

  • 2 tbsp 2% milk
  • 8 oz Cream cheese

Found on buildyourbite.com

Description

Ingredients

• 8 oz cream cheese, softened
• ¼ cup unsweetened applesauce
• ¼ cup coconut oil, melted
• ½ cup olive oil
• 1 cup sugar
• ¼ cup brown sugar
• 1 tablespoon vanilla extract
• 4 eggs
• 2 cups whole wheat pastry flour
• 1½ teaspoons baking powder
• ½ teaspoon sea salt
• 2½ cups fresh cranberries
• 1 cup powdered sugar
• 2 tablespoons 2% milk

Directions

• In a large bowl, beat cream cheese, vanilla extract, sugar, brown sugar, applesauce, coconut oil, and olive oil until well combined
• Add eggs and beat well
• In a separate bowl, whisk together flour, baking powder and salt
• Add the dry mixture to the wet, until just combined
• Fold in cranberries
• Pour into a greased muffin tin (or into muffin liners) and fill to ¾ of the way full
• Bake at 350 degrees for 24-26 minutes, or until a toothpick inserted into the muffins comes out clean
• In a small bowl combine powdered sugar and milk and whisk to form a glaze
• Drizzle over muffins while hot
• Store in an airtight container for 3-5 days, or in the fridge for a week