Berry Pleasing Muffins
Quick Cooking
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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
SERVINGS: 12
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 20 min. Bake: 20 min.
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 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:
In a large bowl, combine the blueberries, cranberries and 1/4 cup sugar; set aside. In a large mixing 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.
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. Yield: 1 dozen. Editor's Note: Muffins may be baked in miniature muffin cups for 10-12 minutes; recipe makes 4 dozen. If using frozen berries, do not thaw.