Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pack | (8 oz) cream cheese; softened |
| ¼ cup | Sugar |
| 1 \N | Egg |
| 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 |
| 2 tablespoons | Flour |
| 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.
Serves 6
Recipe Contest Winner
Bays English Muffins www.bays.com Posted to MC-Recipe Digest by SuzyWert@... on Feb 13, 1998