Beer makes batters better, meat more tender, and sauces more flavorful.
Blueberry Cream Cheese Muffins
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- #58195
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
1 cup unbleached all-purpose flour
1 1/4 cup buttermilk
1 cup white sugar
1/2 cup honey
1/4 cup olive oil
1 egg, lightly beaten
1 1/2 cup whole wheat flour
1 teaspoon salt
1 tablespoon baking powder
1 cup blueberries
Filling
1 package (8 ounce size) cream cheese, softened
1/2 cup white sugar
1 1/2 tablespoon unbleached all-purpose flour
1 egg
1/4 cup sour cream
1 teaspoon vanilla extract
directions
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a muffin pan, or use paper liners.
In a large bowl, combine flour with buttermilk; let stand 5 minutes. Mix in sugar, honey, oil and egg.
Combine whole wheat flour, baking soda and salt in small bowl. Stir into white flour mixture just until moistened. Gently fold in the blueberries.
Fill muffin cups with one tablespoon muffin batter, and one tablespoon filling. Top with one more tablespoon muffin batter.
For Filling: In a medium bowl, combine cream cheese, sugar, flour, egg, sour cream and vanilla. Blend until smooth.
Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
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nutrition data
379 calories, 14 grams fat, 60 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
ingredients list baking powder yet directions say baking soda ... which one is correct to use???