|Pineapple Pecan Cream Cheese Muffin|
I had frozen pineapple, pecan, and partial containers of vegan sour cream and vegan cream cheese. I could not waste these precious ingredients, so the idea for these muffins was born out of my efforts to utilize every scrap of food. I'm okay with that since it can lead to the utter deliciousness that is these muffins. My children devoured their muffins in minutes.
1 cup Unbleached All Purpose or White Wheat Flour
2/3 cup Spelt Flour
1/3 cup Coconut Flour
1 Tbsp Baking Powder
3/4 tsp Salt
1/8 cup Sour Cream Substitute or Plain Vegan Yogurt
1/8 cup Cream Cheese Substitute
1/3 cup Demerara Sugar
1 cup + 2 Tbsp So Delicious Coconut Milk
1/4 cup Canola Oil
1 tsp vanilla
1/2 cup Pineapple Chunks cut into small pieces
1/3 cup Pecan Pieces
Grease or spray muffin tin with oil. Preheat oven to 400 degrees. Measure flours, baking powder, and salt into a medium sized mixing bowl. Set aside. Measure sour cream substitute or yogurt and cream cheese into a small bowl and mix thoroughly with a fork. In liquid measuring cup combine coconut milk, sugar, oil, and vanilla.
Pour milk mixture into dry ingredients stir together, then add cream cheese mixture, stir until combined. Stir in pineapple and pecans. Spoon into muffin tin. Bake at 400 degrees for 25 minutes.