—Muffins—
1 c Unbleached flour
1 1/4 c Buttermilk
1/2 c Honey
1/4 c Olive oil
1 Egg; slightly beaten
1 1/2 c Whole wheat flour
1 ts Salt
1 c Fresh blueberries; (or use
-frozen)
1 tb Baking powder
1 c Sugar
—Filling—
1 pk (8 oz) cream cheese
1/2 c Sugar
1 1/2 tb Unbleached flour
1 Egg
1/4 c Sour cream
1 ts Vanilla extract
Make filling first: Mix all filling ingredients in a bowl; set aside while
making muffin batter.
Make muffins: Combine unbleached flour and buttermilk in a large bowl. Mix
well, then let stand for 5 minutes. Stir honey, oil and egg into mixture.
Mix well by hand.
Lightly spoon whole wheat flour into measuring cup. Combine whole wheat
flour, baking soda and salt in a small bowl. Blend well and add to
unbleached flour mixture. Stir only until dry ingredients are moistened.
Gently fold in blueberries.
Grease muffin tins or use paper liners in tin. (12). Fill muffin cups with
one tablespoon muffin mix and one tablespoon filling. Top with one more
tablespoon muffin mix. Fill all cups in tin (making 12 total). Bake at 375
F for 20 to 25 minutes until toothpick inserted in center comes out clean.
Serve hot with butter if preferred.
Yields
12 Servings