RecipeChristmas saffron Muffins with cream cheese

12 muffins

50 g butter (or milk-free butter if vegan)
3 free-range eggs (or chia eggs if vegan)
1 dl coconut sugar
2 dl oat milk (or any other plant milk)
2 dl corn flour
1 dl buckwheat flour
1 dl rice flour
2 tsp baking soda
0,5 g saffron

Preheat the oven to 220 C. Place 12 muffin papers in a cupcake pan.
Melt the butter. Mix eggs and sugar until fluffy. Add oat milk and the melted butter and mix. In a separate bowl, mix together flours, saffron and baking soda. Add it to the other bowl containing the egg mixture. Use a spoon to fill the muffin papers with muffin batter and bake in the middle of the oven for about 15 minutes. Let cool before adding some frosting on top.

Frosting:

• 1 pack PHILADELPHIA Cream Cheese, softened
• 100 g butter or margarine, softened
• 1 tsp. vanilla
• 2 dl powdered sugar
  Beat cream cheese, butter and vanilla in large bowl with mixer until blended.
  Add sugar gradually, beating after each addition until blended.

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