Biscuits, Muffins & Scones

Mini Pumpkin Cranberry Muffins (dairy free)

October 25, 2019 By Kelly 6 Comments

These mini pumpkin cranberry muffins are a result of my most recent visit with Atlantic Superstore in-store registered dietitian Kristen Gaudet. I visited Kristen in the summer to talk about weight management and switching to a more plant-based diet. With cooler weather setting in, I returned and asked Kristen to help me meal plan lunches for my three-year-old daughter, Elodie. She suggested serving bento box lunches, featuring local fruit and vegetables, and I instantly fell in love!

This post was sponsored by Atlantic Superstore; however, all views and opinions are my own. I will never endorse anything I don’t use or love! Thank you for supporting brands that help make kellyneil.com possible.

Mini pumpkin cranberry muffins on a marble board.

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Blueberry White Chocolate Scones

August 30, 2019 By Kelly 23 Comments

These Blueberry White Chocolate Scones were an unexpected treat in our house! My three-year old daughter and I were picking wild blueberries in Cape Breton last week while visiting family. When we got home I knew I wanted to bake with the berries we brought home. I had a full bag of white chocolate chips in the pantry, and a craving for a tea-time treat, so this scone recipe was born!

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Raspberry Thyme Scones

August 17, 2014 By Kelly 1 Comment

Raspberry Thyme Scones are a sweet little treat, perfect for an afternoon of self-care. A tiny table set up in the yard with a thermos of herbal tea, a good book, and a plate of baked goods is a great way to relax and enjoy time alone. Feel free to substitute any other berries or fresh herbs you like, or happen to have on hand.

This post was first published on August 17, 2014 and was last updated July 26, 2019.

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Raspberry Lemon Cream Cheese Muffins

May 5, 2014 By Kelly 3 Comments

Ok, don’t tell him I told you this, but Sean is a VERY picky eater. You see all of this food I make for my blog? He hardly eats any of it. To be fair, he’s not a huge eater to begin with, but all of the cakes, cookies, curds? Most are eaten by me and brought to friends (who, let’s get real, have NO complaints about me bringing a constant flow of treats!).

Last night I made these muffins and when they were cool, I brought one downstairs to Sean.

10 minutes later, he was upstairs in my studio, looking for more.

3 more to be exact.

So you see, because my picky husband ate FOUR of these muffins last night, I now have confirmation that they are very, very delicious.

Raspberry Lemon Cream Cheese Muffins

1/2 block cream cheese, cut into small pieces

1.5 C raspberries (I used frozen)

zest of 1/2 lemon

1 tsp + 1.5 C flour

1 C sugar

1/2 tsp salt

2 tsp baking powder

1/3 C vegetable oil

2 eggs

1/4 – 1/2 C milk

1 Tbsp vanilla

coarse sugar for muffin tops (optional)

– Preheat oven to 350º – in a bowl or plastic container, toss cream cheese pieces, raspberries and lemon zest with 1 tsp flour to coat – place bowl in freezer

– Mix 1.5 C flour, sugar, salt and baking powder with paddle attachment in stand mixer (or whisk by hand)

– Measure out 1/3 C vegetable oil in a measuring cup and add eggs – whisk together then top with milk to make 1 C – add vanilla – mix well

– Add wet to dry and mix with paddle on low until just combined – fold cream cheese/raspberry/lemon zest mixture into batter gently by hand – divide batter into 12 muffin cups – sprinkle top of each muffin with coarse sugar

– bake 15 minutes at 350º then raise oven temperature to 400º – continue to bake until golden on top, about 9-11 minutes – if not golden after 11 minutes, continue to bake, checking every 2 minutes – remove from oven when tops are golden – cool on a rack 10 minutes