Recipe - Blueberry Cream Cheese Muffins

2 cup Cake flour
Three fourths cup Sugar
1 One half teaspoon Baking powder
One half teaspoon Baking soda
1 pn Salt
3 ounce Cream cheese cubed
2 teaspoon Lemon juice
2 teaspoon Vanilla extract
2 Whole eggs
4 tablespoon Hot melted butter
160 180F
One half cup Milk
1 cup Blueberries

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 halfsecond pulses.
Add blueberries and mix until all are incorporated into batter, usually
with 3 or 4 halfsecond 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: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini