Blueberry Cream Cheese Muffins -

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

350 degrees F. Line the cups of a muffin tin with

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

2.Sws.Uiuc.Edu

16 Apr

58 Gmt