Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, old glory muffins, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I am a muffin junkie. I ain’t gonna lie. I love all types of muffins, especially those filled with cream and chocolate chips. Mmm, yummy! However, to stay fit and healthy, I can’t eat custard filled muffins every day. I need some nutrition in my life! So, these muffins are filled with delicious fiber and other yummy things that actually taste good and are good for you! It’s a total win!
I made up a batch of these in the morning and sent my children on the school bus with muffins in hand. I was a little late at getting them out of the oven before they had to leave so they had to take them to go. That’s okay, I’m sure the school bus smelled heavenly and the made the bus drive salivate 🙂
Recipe and photo courtesy of Mr. Food.
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