Blueberry Cream Cheese Muffins
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Features of Blueberry Cream Cheese Muffins
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Served as snacks. Vegetarian dish. Speciality: Easter Brunch Recipes
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Ingredients for Blueberry Cream Cheese Muffins (Click here for measurement conversion)
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4 ounces Cream Cheese
1 Tablespoon Lemon juice
2 teaspoons Vanilla
2 Eggs
3/4 cup Sugar
1 1/2 teaspoons Baking powder
1/8 teaspoon Baking Soda
1 pinch Salt
1/2 cup Milk
4 Tablespoons unsalted Butter, melted
2 cups Flour, minus 2 Tablespoon
1 1/4 cups Blueberries
1 1/2 Tablespoons Sugar mix with 1 teaspoon Cinnamon
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Method for making Blueberry Cream Cheese Muffins
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Preheat oven to 350ºF. Fill muffin tin with liners, set aside. Whip cream cheese with lemon juice and vanilla till smooth. Beat in eggs. Add milk and butter, mix well till blended. Combine flour, sugar, baking powder and soda, and salt in bowl. Beat into cream-cheese mix until well blended. Gently fold in blueberries. Pour into prepared muffin tins, filling each 3/4 full. Sprinkle tops with sugar mix. Bake for 30 minutes or till tester comes out clean.
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