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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Blueberry 'N Cream Cheese Muffin Cakes Recipe

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This recipe for Blueberry 'N Cream Cheese Muffin Cakes is from Dahmen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/4 cups sugar
1/2 cup margarine
2 eggs
2 1/4 cups flour
1 tbsp. baking powder
1 tsp. salt
3/4 cup milk
1/4 cup water
2 cups blueberries-fresh or frozen(thawed and drained)
1 pkg.(8oz.) cream cheese, cubed
1 tsp. grated lemon rind
TOPPING:
1/4 cup sugar
1/4 cup flour
1 tsp. grated lemon rind
2 tbsp. margarine
Directions:
Directions:
Cream sugar and margarine until light and fluffy. Add eggs, one at a time, mixing well. Combine 2 cups of flour, baking powder and salt. Add to creamed mixture alternately with milk and water. Toss blueberries in remaining flour; fold in batter with cream cheese and lemon rind. Pour into greased and floured muffin pan, filling each cup to the top rim. ( If using nonstick pan, you may still want to lightly grease). Sprinkle topping (below) over batter. Bake in 350º oven for 15 minutes. For best results cool 20 to 30 minutes before removing. Make 12 muffin cakes.

Topping:
Combine sugar, flour and lemon rind; cut margarine into mixture until it resembles course crumbs

 

 

 

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