Cranberry Cheesecake Spelt Muffins
Looking for a festive treat that hits that sweet spot? But don’t want to overload on sugary snacks that offer no nutritional value whatsoever? Then these healthy cranberry cheesecake muffins are for you! Whilst I admit, I originally came up with this recipe to serve as a snack for my kids, they certainly aren’t just for little ones. These sweet spelt muffins are equally loved by all members of our family and get positively devoured at tea parties.
I feel like I am on an eternal quest to make a balanced after school snack for the kids that simultaneously satisfies their raging in-car-hunger-for-sweet-things, as well as fulfilling my desire to hand them something that contains some protein, and fibre, as well as being low in sugar. When you put all of those criteria together, it can seem like a somewhat impossible task! But when each muffin provides 200 calories and contains 7g of protein, 3g of fibre and only 2g of sugar – I feel like we might have just nailed it! Oh, and most importantly – they are absolutely delicious! The tartness of the cranberries paired with the sweet cream cheese is a match made in muffin heaven. I know that the base recipe will be used on repeat throughout the year and I will switch out the fruit seasonally (Mmmm a berry version of these would be so darn good!).
Although entirely optional, I would encourage you to add some Baobab powder into the mix if you have it. I tend to add it to most of my sweet recipes because it helps to reduce the glycaemic response, which is the rate at which sugar is absorbed in the body. Therefore, it has a stabilising effect on blood sugars levels; which, especially when it comes to kids around Christmas time, can only be a good thing!
· 115g Cream Cheese
· 1 Orange zest
· 200g Cranberries
· 200g Spelt flour
· 2 tsp Baking Powder
· 2 Eggs
· 70ml Olive Oil
· 115g Xylitol
· 1 tsp Vanilla Extract
· Pinch of salt
· Optional but recommended- 10g Baobab Powder and 15g Collagen or Unflavoured Protein Powder
· Pre-heat the oven to 180 degrees.
· In a small bowl, mix 10g of Xylitol to the cream cheese, along with the zest of 1 orange.
· Combine well and set aside in the fridge while you make the rest.
· In a small saucepan, heat the cranberries together with 40g of Xylitol and a splash of water until they start to soften.
· Mash lightly and set aside.
· Sift the flour into a large bowl and add the zest of another orange, the collagen/protein powder, baobab powder, the remaining 65g xylitol, baking powder and a pinch of salt.
· Make a small well in the middle of the flour and crack the eggs in.
· Add the oil, vanilla and cranberry mixture, and combine well.
· Carefully spoon the mixture into greased silicone muffin trays or cases.
· Each one should be just over a half full.
· Make a small dip in the middle of each one and put a little spoonful of the sweet cream cheese in it.
· Bake for 25 minutes or until a fork comes out clean.
· Cool on a wire rack.
NOTE: If you are dairy free, simply leave out the cream cheese and enjoy the cranberry muffin as is.
Calories – 200
Protein – 7g
Fat – 9g
Carbohydrates – 21g
Fibre – 3g
Vitamin C – 6%
Iron – 6%