CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Eggs |
|
Breakfast, Cakes, Food |
12 |
Servings |
INGREDIENTS
2 |
c |
Cake flour |
3/4 |
c |
Sugar |
1 1/2 |
ts |
Baking powder |
1/2 |
ts |
Baking soda |
1 |
pn |
Salt |
3 |
oz |
Cream cheese — cubed |
2 |
ts |
Lemon juice |
2 |
ts |
Vanilla extract |
2 |
|
Whole eggs |
4 |
tb |
Hot melted butter — |
160 |
|
180F |
1/2 |
c |
Milk |
1 |
c |
Blueberries |
INSTRUCTIONS
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 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 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
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