Frosted Chocolate Chip Blueberry Muffins (Part II)

I ate these for breakfast. Shame.

I ate these for breakfast. Shame.

As promised, here is the much anticipated follow-up to yesterday’s muffin post.

Frosting. I don’t usually bother but for special occasions such as birthdays, parties, days ending in -y, I like to get a bit decadent with my baked goods.

thank you goats

thank you goats

This wonderful recipe is a welcome departure from the usual sugar-laden frostings out there. It’s light, fresh and suitable for the lactose intolerant thanks to the goat’s cheese.

Plus you can easily adapt it by adding other flavours such as peppermint or coffee extract.

Goat’s Cheese Honey Frosting

*very slightly adapted from an amazing bacon cupcakes recipe over at Cafe Wellness

  • 4 tbsps butter
  • 4 oz goat’s cheese
  • 1/4 cup honey
  • 1/2 tsp vanilla extract
  1. Whisk the above together until thick and creamy. Leave to chill in the fridge for about 30 minutes. Frost your baked goods and eat!

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4 thoughts on “Frosted Chocolate Chip Blueberry Muffins (Part II)

  1. Pingback: Frosted Chocolate Chip Blueberry Muffins (Part I) | Things My Belly Likes

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