Gluten-Free, Cream Cheese and Jalapeño Pinwheels
This is a beautiful appetizer to serve at your next event.
This is a beautiful appetizer to serve at your next event.
These pretty treats combine the creaminess of cheesecake with the flavors of mango and coconut.
Servings: 6–12 muffins
Preparation Time: 10 minutes
Ingredients:
Muffins:
Cream Cheese Topping:
Directions:
For the muffins:
Preheat oven to 350 degrees F.
In a small bowl, combine coconut flour, salt, and baking soda.
In a large bowl, mix the eggs, honey, coconut oil, and vanilla until well blended. Mix dry ingredients into the wet, blending with a hand mixer or by hand. Gently fold in strawberries.
Place batter in paper-lined muffin tins OR oil small individual glass bowls and pour batter in about 1/2–3/4 full.
Bake in preheated oven for 20–25 minutes. Take them out and let them cool and serve topped with strawberry cream cheese.
Cream Cheese:
Place everything in a blender or food processor and blend till smooth. Store in an airtight container in the fridge. When muffins are ready, generously top each muffin and enjoy!
Recipe and photo submitted by Marillyn, Bloomingdale, IL.
Author’s Note – Add a dollop of persimmon, cream cheese topping on the muffins and sprinkle with cane sugar.