Recipe - Muffins Blueberry Cream Cheese

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 tablespoon Vanilla Extract
2 Whole Eggs
4 tablespoon Butter, melted
One half cup Milk
1 cup Blueberries

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 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 Posted to TNT
Prodigy's Recipe Exchange Newsletter by Sharon jouet@mindspring.com on
Mar 19, 1997