Recipe of the Day

Tom’s Blueberry Walnut Cheesecake Muffins

 

Pre-heat oven to 400 degrees

In a large mixing bowl mix together the following:

2 C of flour
1 C chopped walnuts
3 t of baking powder
1/3 C of sugar
1 t of salt

Using a mixer or food processor blend an 8 oz. package of cream cheese with ¼ C of sugar.  Set aside.

In a third bowl mix together the following:

1 egg
1 4oz container of all-natural apple sauce (they come in a 6-pak)
½ C of canola oil
¾ C of milk
2 C of fresh (not frozen) blueberries

Pour the bowl of mixed wet ingredients into the bowl of mixed dry ingredients.  Using a spatula of wooden spoon gently blend together.  Don’t mash the blueberries!

Anoint muffin tin with vegetable oil cooking spray.

Fill the 12 places in your muffin tin with ½ of the batter.  Spoon a dollop of the blended cream cheese on top.  Cover the cream cheese with the remaining ½ of the dough.     Bake for 20-30 minutes.  Check towards the end as ovens vary.

Yields one dozen muffins.  These don’t last but a couple of days in our house.  Enjoy!

 

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