Oatmeal Golden Raisin Muffins with Cream Cheese Glaze

Oatmeal Golden Raisin Muffins with Cream Cheese Glaze

"GO Veggie! Dairy Free Classic Plain Cream Cheese serves double duty in this recipe; I used it inside the muffin batter to help keep them moist, and it also makes a gorgeous glaze for drizzling on top."

Servings: 1 Dozen muffins

Lactose Intolerant Vegan Allergen Friendly Dairy Free Vegetarian
Recipe Directions
Nutrition Information

Ingredients

Muffins:

2 tablespoons ground flaxseed (use golden flaxseed if available)

1/4 cup (60 ml) warm water

1/3 cup (80 ml) light olive oil

1/3 cup (80 ml) plain, unsweetened almond milk

1/2 cup (120 g) GO Veggie! Dairy Free Classic Plain Cream Cheese

3/4 cup (150 g) sugar (or coconut sugar)

2 teaspoons pure vanilla extract

1 1/2 cups (190 g) whole wheat pastry flour (or all-purpose flour)

1 1/4 cups (100 g) old-fashioned rolled oats (not instant)

1 tablespoon baking powder

3/4 teaspoon salt

1/4 teaspoon ground mahlab

1/2 cup (70 g) golden raisins (sultanas), chopped with an oiled knife

Glaze:

1/2 cup (60 g) powdered sugar

2 tablespoons GO Veggie! Dairy Free Classic Plain Cream Cheese

1 teaspoon plain, unsweetened almond milk

1 pinch salt

1 pinch ground mahlab


Instructions

  1. Preheat the oven to 400F; line a muffin tray with paper liners.
  2. Whisk together the ground flaxseed and warm water in a large bowl and let it sit until thickened, about 5 minutes. Beat in the oil, milk, cream cheese, sugar, and vanilla. Use a wooden spoon to stir in the flour, oats, baking powder, salt, and mahlab until combined, being careful not to over-mix. Fold in the raisins.
  3. Spoon the batter into the lined muffin tray and bake until a wooden pick inserted in the center comes out clean or with just a couple crumbs, about 20 minutes.
  4. Cool completely on a wire rack before glazing.
  5. Once the muffins are cool, whisk together all ingredients for the glaze. Drizzle the glaze on top and let it set before serving.

Recipe by An Edible Mosaic