| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | English | 1 | Servings | |
INGREDIENTS
| 1 | pk | (8 oz) cream cheese; softened |
| 1/4 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 3 | Bays english muffins; lightly toasted | |
| 1 | c | Frozen blueberries; thawed* |
| Crumb topping; (recipe follows) | ||
| 2 | tb | Butter or margarine |
| 2 | tb | Flour |
| 1/4 | c | Packed brown sugar |
| 1/4 | c | Quick-cooking oats |
INSTRUCTIONS
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 1/4 cup packed brown sugar 1/4 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@aol.com on Feb 13, 1998
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