Saturday, May 26, 2012

Vegan and Gluten-free Cherry Cheesecake Muffins

Vegan and Gluten-free Cherry Cheesecake Muffins

Makes 10-12 muffins
  • 2 c. all-purpose gluten-free flour (I used Bob’s Red Mill)
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 c. coconut sugar
  • 1/3 c. vegan cream cheese, softened
  • 1/2 c. plain vegan yogurt
  • 1 flax egg (1 T flax meal mixed with 3 T water)
  • 1/4 c. agave syrup
  • 1/4 c. canola oil
  • 1/4 c. cherry or orange juice
  • 1 tsp vanilla
  • 3/4 c. fresh cherries, pitted and quartered
  • 2-3 T vegan cream cheese for swirling into tops of muffins (optional)
  1. Preheat oven to 350. Line a 12-cup muffin tim with cupcake liners or spray a 12-cup muffin tin with cooking spray.
  2. In a small bowl, sift together flour, baking powder and salt.
  3. In a large bowl, beat cream cheese, sugar, flax egg, yogurt, juice, oil and vanilla with an electric mixer.
  4. Add flour mix to wet cheese mix and use a rubber spatula or wooden spoon to stil until incorporated. Fold in cherries. Spoon batter into muffin pan, almost to the rim. You should have 10-12 muffins.
  5. Optional Step: Using a ¼ teaspoon, spoon tiny dollops onto the tops of each muffin. Use a toothpick to make a few “swirling motions” to marble the cream cheese into the top.
  6. Bake for roughly 25 minutes or until a toothpick inserted in center comes out clean. Turn muffins out onto wire rack to cool. Enjoy!

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