Treat yourself to these Cream Cheese and Herb Muffins tonight for a delightful blend of flavor and wholesome goodness!

1

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).

2

In a mixing bowl, combine 2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1 teaspoon of salt.

3

In another bowl, beat together 8 ounces of cream cheese and 1/4 cup of olive oil until smooth and creamy.

4

Add in 1 cup of milk and 2 eggs to the cream cheese mixture, and mix well until fully combined.

5

Gradually add the dry ingredients into the wet ingredients, mixing gently until just incorporated.

6

Fold in 1/2 cup of freshly chopped herbs of your choice, such as parsley and chives.

7

Spoon the batter into a greased muffin tin, filling each cup about three-quarters full.

8

Bake in the preheated oven for approximately 20-25 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

9

Once baked, allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

12 muffins

• Add shredded cheese for an extra cheesy flavor.
• Incorporate quinoa for added texture and nutrition.
• Include sun-dried tomatoes for a tangy twist.

• Ensure your cream cheese is at room temperature for easier mixing.
• Experiment with different herb combinations for unique flavors.
• Do not overmix the batter to keep your muffins fluffy.

• fat: 10g
• fiber: 1g
• protein: 5g
• calories: 220
• carbohydrates: 30g

These muffins are a great source of protein and healthy fats, making them a satisfying option for a snack or light meal.

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