Yield: 1 Servings
|1 pack||(8 oz) cream cheese; softened|
|1 teaspoon||Vanilla extract|
|3 \N||Bays english muffins; lightly toasted|
|1 cup||Frozen blueberries; thawed*|
|\N \N||Crumb topping; (recipe follows)|
|2 tablespoons||Butter or margarine|
|¼ cup||Packed brown sugar|
|¼ cup||Quick-cooking oats|
In medium bowl, beat cream cheese, sugar, egg and vanilla until smooth.
Place about 2 rounded tablespoons of cream cheese mixture on each muffin half. Evenly arrange blueberries on top of cream cheese. Sprinkle about 2 tablespoons crumb topping ov^er each muffin. Place muffins on a cookie sheet; bake in a preheated 350° F oven, 20 to 25 minutes. Cool 30 minutes before serving. *Fresh blueberries may be substituted Crumb Topping 2 tablespoons butter or margarine 2 tablespoons flour ¼ cup packed brown sugar ¼ cup quick-cooking oats In a small bowl, with pastry blender, cut butter into flour until mixture resembles coarse crumbs. Stir in brown sugar and oats. Place about 2 tablespoons crumb topping on each muffin half.
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Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998