| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Breads | 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 | tb | Vanilla Extract |
| 2 | Whole Eggs | |
| 4 | tb | Butter, melted |
| 1/2 | c | Milk |
| 1 | c | Blueberries |
INSTRUCTIONS
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 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 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Sharon <jouet@mindspring.com> on Mar 19, 1997
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