The next bajilion entries are all going to be about Farmer’s Market finds. The Beaumont Farmer’s Market is every Saturday at the ungodly hour of 8am. I am usually out Friday nights till 2amish, so believe you me it has to be something special to get me up before like, oh, say 11am. This week I got an 8 pound cabbage (the smallest they had!), green beans, green and white onions, squash, kale, local honey (going to try it for my allergies), fresh eggs, potatoes, and sweet berries – strawberry and blueberry. The strawberries went straight into jam and I did the same with the blueberries – just had a cup left over. Perfect for these muffins. Again I’m a loser and only have the after photo – because I only decided midway that I was going to blog about them. I guess I just need to photograph everything just to be on the safe side.
Anyway, I definitely support growing your own veggies and fruit – but if you can’t, find a farmer’s market. Buy locally grown!
Blueberry Strudel Cream Cheese Muffins
1 cup of fresh blueberries
2 tbsp vegetable oil
1/4 cup sugar
3/4 cup milk
2 cups baking mix
Wash the blueberries and make sure all stems and leaves are discarded. Set aside. In a bowl mix oil, egg, sugar, and milk together until well blended. Stir in the baking mix. It should be a little bit lumpy. Gently fold in the berries. the batter is done!
Cream Cheese Filling:
1/4 cup sugar
4 oz softened cream cheese
1 tsp vanilla
Beat all the ingredients in a bowl until well mixed. The cream cheese filling is done!
3/4 cup brown sugar
1/4 cup all-purpose flour
2 tbsp cold butter
Blend all the ingredients together with a pastry cutter (preferred) or your fingers until it is little coarse beads. The topping is done!
Wasn’t that all easy? Now, assembly.
First, preheat your oven to 375. Line 12 muffin tins with cupcake/muffin liners. divide the muffin batter evenly over the 12 cups, then spoon the cream cheese mixture evenly over the top. Pile on the strudel on top of that, and bake 15-20 minutes or until done.
And this is what you get!