Muffins, blueberry cream cheese

12 Servings

Ingredients

Quantity Ingredient
2 cups Cake Flour
¾ cup Sugar
1½ teaspoon Baking Powder
½ teaspoon Baking Soda
1 pinch Salt
3 ounces Cream Cheese, cubed
2 teaspoons Lemon Juice
2 tablespoons Vanilla Extract
2 Whole Eggs
4 tablespoons Butter, melted
½ cup Milk
1 cup Blueberries

Directions

Adjust oven rack to middle position. Preheat oven to 350F. 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 ¾ full. Bake 30 minutes. Cool on rack 15 minutes.

Makes 12 muffins.

Recipe by: "The Food Processor", San Francisco Chronicle Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@...> on Mar 19, 1997

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