Some Things You Should Know

I started this blog a long time ago as when it was "What's Cooking at My house" and before my mad photography skills kicked in and before we went gluten free. With that said you never know what you might find here. There's a little something for everyone I believe. But my hope is to provide more recipes with better photos to tempt your tummy. *smile*

Tuesday, September 30, 2008

Blueberry Muffins

These are so good. They almost taste like a doughnut to me lol. But healthier. Originally from my friend Kathy but tweaked a bit by me for my taste.

2 cups flour (I use white wheat)
1/2 cup sugar

1 Tbsp baking powder
1/2 tsp salt
1/8 tsp cinnamon1/8 tsp nutmeg
1/8 tsp cloves
1 1/2 cup fresh or frozen wild blueberries
1 Tbsp flour
1/3 cup butter, softened
8 oz light cream cheese, softened
1/2 cup 2% milk
2 large eggs
1 tsp vanilla
1 1/2 Tbsp sugar
2 tsp cinnamon

Preheat oven to 425.
Lightly spoon flour into measuring cups. Combine flour and next 6 ingredients in a large bowl, stirring with a whisk. Make a well in center.
Place blueberries in a small bowl. Sprinkle 1 Tbsp flour over them; toss to coat.
Place butter and cream cheese in a medium bowl, beat with a mixer at high speed 1 minute or until bleneded. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon bater into 14 muffin cups coated with cooking spray. In a small bowl, mix 1 1/2 Tbsp sugar with 2 tsp cinnamon, sprinkle evenly over batter. Bake at 425 for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 15 minutes on a wire rack. Remove from pans, place on wire rack.


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