BLUEBERRY CREAM MUFFINS


4 cups all-purpose flour
1 cup sugar
6 teaspoons baking powder
1 teaspoon salt
2 eggs
2 cups milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries

FILLING:
1 package (8 ounces) cream cheese, softened
1 egg
1/3 cup sugar
Dash salt

1 In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl,beat the eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the blueberries. Spoon 2 rounded tablespoonfuls into greased muffin cups.
2 In a small mixing bowl, beat cream cheese, egg, sugar and salt; place 1 tablespoon in the center of each muffin cup (do not spread). Top with remaining batter.
3 Bake at 375° for 18-20 minutes or until a toothpick inserted in muffin comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Yield: 2 dozen.

janie- love the idea for the peppermint candies, crushed and used in your biscotti! I use them in place of walnuts my Chirstmas fudge as a variation... and also I dip heavy plastic spoons into chocolate ganache, then coat in crushed peppermint candies and arrange them alongside of mugs at a hot cocoa station for winter-time buffets. FUN!

Also- your blueberry cream muffins sound fantastic! Wild berry picking in Alaska taught me a great love and appreciation for blueberries- but I don't know what it is- many folks seem to dislike blueberries- or at least they don't have the degree of fondness for them that I do! What's that all about? I can't get my family- or many of my friends to eat a blueberry no matter what I do with them. It irks me 'cause they're SO good AND healthy!

Those came from Taste of Home Best Holiday Recipes 2007.
Im def going to try them all during the holidays.

The first post in this thread I am making tomorrow and the sweet potato pineapple taste is too delicious!