2 cup cake flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 pinch salt
3 oz cream cheese -- cubed
2 tsp lemon juice
2 tsp vanilla extract
2 whole eggs
4 tbsp hot melted butter --
160 180f
1/2 cup milk
1 cup blueberries
A Recipe for
Blueberry Cream Cheese Muffins
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This Recipe for Blueberry Cream Cheese Muffins is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Blueberry Cream Cheese Muffins from the recipe cookbook of Recipes-to-go (Cheese)
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Adjust oven rack to middle position. Preheat oven to 350 degrees F.
Line the cups of a muffin tin with 12 paper liners. Set aside.
Combine flour, sugar, baking powder, baking soda, and salt in a mixing
bowl. Stir well; set aside.
Using metal blade, process cream cheese, lemon juice, and vanilla in
food processor until smooth.
Add eggs and process 15 seconds. Scrape down side of container with a
spatula. With processor running, pour hot melted butter through food
chute within 10 seconds. Process another 10 seconds. Add milk and
process 5 seconds.
Add dry ingredients to container and mix with 4 to 6 half-second
pulses. Add blueberries and mix until all are incorporated into
batter, usually with 3 or 4 half-second pulses. (Or use a spoon to
fold them in, if you prefer your berries whole.)
Pour an equal amount of batter into each muffin cup, filling each
about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes.
Makes 12 muffins.
Recipe By : "The Food Processor", San Francisco Chronicle
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
Serves: 12
Blueberry Cream Cheese Muffins Recipe brought to you by Recipes To-Go