Blueberry Cream Cheese Muffins

Ingredients

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	Advertisements

Preparation
 
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: [email protected] (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

 

 
Servings: 12

 

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