| 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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