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