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Recipe Name: Blueberry Cream Cheese Muffins Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Cakes Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 12

2 Cup(s) Cake flour
3/4 Cup(s) Sugar
1 1/2 Teaspoon(s) Baking Powder
1/2 Teaspoon(s) Baking soda
1 Pinch(s) Salt
3 Ounce(s) Cream cheese, cubed
2 Teaspoon(s) Lemon Juice
2 Teaspoon(s) Vanilla extract
2 Whole eggs
4 Tablespoon(s) HOT melted butter
160 180F
1/2 Cup(s) Milk
1 Cup(s) Blueberries
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 mixingbowl.
Stir well; set aside.Using metal blade, process cream cheese, lemon
juice, and vanilla infood processor until smooth.Add eggs and process
15 seconds. Scrape down side of container with aspatula. With
processor running, pour hot melted butter through foodchute within 10
seconds. Process another 10 seconds. Add milk andprocess 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, usuallywith
3 or 4 half-second pulses. (Or use a spoon to fold them in, if
youprefer your berries whole.)Pour an equal amount of batter into each
muffin cup, filling each about3/4 full. Bake 30 minutes. Cool on rack
15 minutes.Makes 12 muffins.Recipe By : "The Food Processor", San
Francisco ChronicleFrom: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr
1996 21:37:58 GmtFrom Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 216
Calories From Fat: 66
Total Fat: 7.5g
Cholesterol: 49.8mg
Sodium: 178.3mg
Potassium: 72.2mg
Carbohydrates: 33.2g
Fiber: <1g
Sugar: 14.6g
Protein: 3.8g

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