Remember how I overdid it on the batter the other day? Well that batter became this (what was left of it! Ha).
And this stuff that I’m (attempting) drizzling on very non-appetisingly is some wack-it-together cream cheese icing that turned out to be awesome according to my mother (the cream-cheese icing lover…or just icing lover in general).
Put the cream cheese icing aside because this is about the muffins. Being a busy and impatient girl, I always love me a box mix. Someone out there must be looking out for me because some very kind people sent me a few Vitarium products to try.
Their products are gluten free, and although I’m not gluten intolerant I was interested in seeing and tasting the difference (if any).
Those muffins you see? Yup, they’ve been made with Vitarium’s Reduced Sugar Vanilla Muffin Mix. Everyone enjoyed the muffins, and I enjoyed the batter haha. They weren’t overly sweet but beautifully dense with pockets of air holes throughout each muffin. The texture was a big hit. Although muffins aren’t traditionally iced my family usually prefers things a little sweeter so that’s where my cream cheese icing comes in.
But wayyyy before that, sometime earlier that morning I also made my family up a big batch of these:
Bad news (or good news? ha) for me was that the batter was very ordinary tasting. Taste at own risk.
But good news for my family- the pancakes were definitely not. They weren’t overly sweet and my bf prefers sweeter pancakes but they were thick and fluffy. Only issue we had was that the outside was well browned but the inside was still uncooked. However, that is most probably a problem with our new stove top– yep still getting use to the new appliances- rather than the product.
Personally, we probably wouldn’t buy the pancake mixture again because my family (I don’t usually eat pancakes unless it’s my greek pancakes or crepes) has their ‘favourite’ that they usually get. I would definitely look at purchasing the reduced sugar vanilla muffins again though, as well as their chocolate version. I love products (and companies) that realise there is a need (often) to reduce the ridiculous amounts of sugar they put in their products (although always a time and place for the full fat, full sugar kinds too!). Unfortunately, I haven’t actually ever seen these products in store. I’ll keep an eye out though and notify you when I do!
…Oh and did I forget something? Well you’ve read this far. I’ll have to reward you with a Cream Cheese Icing recipe.
Cream Cheese Icing (Wack-it-together style)
- 3 x mini tubs (30g?) of extra light Philadelphia cream cheese (or any cream cheese of your choice)
- Icing Sugar Mixture
- Trim Milk (or milk of choice)
- I didn’t measure anything but just put it together until it was the desired consistency and taste. Warning: Do not add in too much milk. The milk is only to get things moving around.
- If needed, beat with a handheld mixer to get cream cheese clumps out or slightly melt the cream cheese before adding to avoid the annoying task of getting the lumps out.
- Mix all together and
eat as istop muffins, cakes, patty cakes etc.
Told you I’d get to it eventually 😉
Are you a box mix baker or prefer baking from scratch? What is your favourite type of icing?