Blueberry Cream Cheese Muffins Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
2 cup: Cake flour,
3/4 cup: Sugar,
1 1/2 tsp: Baking powder,
1/2 tsp: Baking soda,
1 pinch: Salt,
3 ounce: Cream cheese, cubed
2 tsp: Lemon juice,
2 tsp: Vanilla extract,
2: Whole eggs,
4 tbsp: Hot melted butter --,
160: 180F,
1/2 cup: Milk,
1 cup: Blueberries,
Directions:
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 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
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
Source from luhu.jp
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
From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
Source from luhu.jp