| 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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