Bobsled Blueberry Muffins |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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These are to die for. I make them in a 6 cup pan and that's all I need to fill me up for breakfast. What I often do is substitute apple juice for the oil. Ingredients:
1 3/4 cups flour |
1/3 cup sugar |
1 tablespoon baking powder |
1 egg |
3/4 cup milk |
1/3 cup oil |
1 teaspoon lemon peel, grated |
8 ounces cream cheese, cut into 1/2-inch cubes |
1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries, well drained |
1 tablespoon lemon juice |
3 tablespoons sugar |
Directions:
1. In large bowl mix flour,sugar and baking powder.
2. In small bowl beat egg; add milk,oil and lemon peel.
3. Add the liquid mixture to the dry mixture,mixing just until moist.
4. Fold in cream cheese and blueberries.
5. Spoon into breased muffin tin (2/3 full).
6. Bake 400 degrees 20minutes or until lightly browned.
7. Mix lemon juice and 3tbl sugar.
8. Brush on muffins;cool.
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