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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 12 |
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These are scrumptious with sausage and scrambled eggs for breakfast or with cottage cheese and a sliced apple for a light lunch. The handheld snacks also make a coffee break special and afternoon tea a real treat. -Julie Wood, Vancouver, Washington Ingredients:
1 cup fresh or frozen blueberries |
1/2 cup chopped fresh or frozen cranberries |
1 cup sugar, divided |
1 package (8 ounces) cream cheese, softened |
2 eggs |
1 teaspoon vanilla extract |
1 cup king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
topping: |
1/4 cup finely chopped walnuts |
1/4 cup flaked coconut |
2 tablespoons brown sugar |
1/4 teaspoon ground cinnamon |
Directions:
1. In a large bowl, combine the blueberries, cranberries and 1/4 cup sugar; set aside. In a large bowl, beat cream cheese and remaining sugar until smooth. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, salt and nutmeg; add to the creamed mixture. Fold in the berry mixture.
2. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over batter. Bake at 400° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to a wire rack. Serve warm. Yield: 1 dozen.
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