Blueberry Oat Muffins with Lemon Cream Cheese Greek Yogurt Icing
I’ve just made a discovery that makes me want to jump up and down on my bed and sing the Hallelujah Chorus! And if your child is a picky eater like mine, you might want to make it a duet.
Haven’t you done your level best to get your kids to eat their veggies? I know I have. I’m still at it.
I think when you become a mom there must be a latent gene that surfaces because food trends come and go but moms everywhere always say “eat your veggies”.
So here’s my new secret weapon for the cause: Garden Lites® Muffins.
What’s so special about these Garden Lite Muffins? Veggies. As in, veggies are always one of the first three ingredients in all Garden Lites products.
Garden Lites makes muffins, snacks and entrees. Veggie-rich waffles are coming in October.
Veggie-rich, nutritious and DELICIOUS! The kids won’t care, but moms will also like how convenient they are. It doesn’t take long to heat them—just seconds if you microwave them.
The Blueberry Oat Muffins start out with zucchini and carrots, plus there are blueberries—vegetables and fruit in one yummy muffin! They’re gluten, dairy and nut free, too. So are the Superfood Veggie Cakes and Chocolate Muffins.
Chocolate lovers will enjoy the decadent, moist Chocolate Muffins. They’re only 120 calories. I’ll take two.
Obviously these muffins are super for every day, but I’m thinking they would be great for a birthday party too.
Add a swirl of Greek yogurt and cream cheese as a special topping to rival any cupcake.
You can find Garden Lites in your grocer’s frozen section. You can also find them in my freezer…but knock first.
- 2 tablespoons cream cheese
- 1 tablespoon of Greek yogurt
- 1/8 teaspoon lemon zest
- ¼ teaspoon lemon juice
- 1 teaspoon honey
- Whip all ingredients together in a small bowl.
- Spread over blueberry muffins and drizzle with honey.
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