Makes 20 small or 10 large muffins
- 3 eggs
- ¼ cup sugar
- 1 tsp vanilla extract
- 1 tsp baking powder
- 5 ¼ oz of SkiQueen®, grated
- 6 oz blueberry or blackberry yogurt
- 5 tbsp butter
- ¾ cup plain flour
- ¾ cup of cream cheese
- 1/3 cup of icing sugar
- 1 tsp vanilla extract or ½ vanilla pod
- Grated SkiQueen® for decoration
Optional Cream cheese topping
Whisk the eggs and the sugar until fluffy. Melt the butter and add into the yogurt. Mix the vanilla extract and baking powder with the flour and fold into the SkiQueen®. Alternatively add the wet and dry ingredients into the egg mixture. Continuously fold until everything is mixed in. Place the muffin cups into the muffin tin and add the mixture until ¾ full. Bake at 400˚ F for around 15 minutes.
Cream Cheese Topping: Add the ingredients into a bowl and mix thoroughly until smooth. Spoon onto the cooled muffins, adding some grated Brunost on the top to finish.