My kids adore quail eggs. Despite the fact that quail eggs taste exactly like hen eggs, people still prefer them because they are cute and small. This is what I came up with when they challenged me to make an egg salad on a stick. Any ingredients that your family enjoys can be used. They are better for you than hen eggs. One plate of quail eggs usually consists of five. With capers, mayonnaise, and mustard, serve cold or at room temperature.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 2 ¼ cups all-purpose flour
- ⅓ cup white sugar
- 2 teaspoons baking soda
- ¼ cup margarine, softened
- ½ cup egg substitute
- 1 cup lowfat buttermilk
- 2 tablespoons frozen orange juice concentrate
- 1 tablespoon vanilla extract
- 1 cup grated carrots
- ½ cup raisins, plumped and drained
- 6 tablespoons lowfat cream cheese, softened
- 2 tablespoons nonfat sour cream
- ⅓ cup white sugar
- ½ cup finely chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper liners.
- In a large bowl, stir together the flour, 1/3 cup of sugar, and baking soda. Add the margarine, buttermilk, egg substitute, orange juice, and vanilla, mix until smooth, then stir in the carrots and raisins. Fill each of the prepared muffin cups 2/3 full.
- In a small bowl, mix together the cream cheese, sour cream, and remaining 1/3 cup of sugar, until smooth, then stir in the walnuts. Drop a spoonful of the cream cheese mixture onto the top of each cup of muffin batter.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until golden brown. Remove from the pan and place on a wire rack to cool completely.
Nutrition Facts
| Calories | 263 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 2 g |
| Sodium | 329 mg |
| Sugars | 18 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
very delicious easy to follow Recipe Directions..
This makes a delicious moist muffin. I swapped out buttermilk for regular milk and added some sour cream to the muffin batter, about 2 tbs. I also just used orange juice instead of frozen concentrate, and butter instead of margarine. My only complaint is that next time I would drop the cream cheese mixture half way up adding more batter on top, I found it ran off the top of some muffins instead of baking in.
This recipe has a lot of potential but I would suggest a couple of things: use an actual egg, add cinnamon and nutmeg, add the nuts to the muffin mixture and then use an icing bag to insert the cream cheese filling into the center instead of spooning it on top. Instead of concentrate I used orange zest and added the juice to the milk and added a few drops of lemon juice. I had to add a bit of water at the end because the muffin mixture was far too dry but these were very tasty!
These turned out pretty awesome.the batter was sticky but that didn’t make any difference
The filling is the best part. The muffin is very bland and uninteresting.
Very good muffin. We really liked the slight orange flavor that you could taste. My muffin pans must be smaller than what the recipe calls for as I got 22 muffins from this recipe. I did not have lowfat cream cheese or nonfat sour cream so my inside filling spread out nicely when baked. I would make these again. Thanks for sharing the recipe.
I’m sorry to say that these did not turn out well. They sounded so good, and I made them exactly as directed, but they were overly heavy and flour-y, which made them taste dry. They also stuck to the muffin liners (maybe they cooked slightly too long?) The worst part was the presentation though. The way the recipe stated to “drop a spoonful onto the top” of each cup of batter, it sounded like it didn’t matter what shape it was and that it would melt and smooth out. But it didn’t, so I ended up with these ugly globs of congealed cream cheese mixture unevenly splattered on top of the muffins, some of which slid off the muffin onto my baking pan. It tasted fine but was ugly and weird to eat it, almost like icing on top. I would prefer it to be in the middle of the muffin, but it was goopy and would be difficult to spread evenly. So I think I will have to unfile this recipe. Maybe others will have better luck with it?
i love this recipe! it’s my husband’s favorite!
wonderful … a hit anytime I take them anywhere!
These muffins were just o.k. My family did not like them. I used an egg in place of the egg substitute, which worked out well, they were just a little too rich.