Blueberry 'n Cream Cheese Muffin Cakes

INGREDIENTS

• 1 1/4 cups sugar
• 1/2 cup margarine
• 2 eggs
• 2 1/4 cups flour
• 1 tbsp baking powder
• 1 tsp salt
• 3/4 cup milk
• 1/4 cup water
• 2 cups blueberries-fresh or frozen (thawed and drained)
• 1 pkg (8 oz) cream cheese, cubed
• 1 tsp grated lemon rind

DIRECTIONS

Cream sugar and margarine until light and fluffy. Add eggs, one at a time, mixing well. Combine 2 cups of flour, baking powder and salt. Add to creamed mixture alternately with milk and water. Toos blueberries in remaining flour, fold into batter with cream cheese and lemon rind. Pour into greased and floured muffin pan, filling each cup to the top rim. Sprinkle topping (below) over batter. Bake in 350^oF over for 15 minutes. For best results cool 20 to 30 minutes before removing. Makes 12 muffins cakes.

TOPPING

• 1/3 cup sugar
• 1/3 cup flour
• 1 1/2 tsp grated lemon rind
• 3 tbsp. margarine

Combines ugar, flour and lemon rind; cut margarine into mixture until it resembles coarse crumbs.

Cream Cheese and Chocolate Muffin Cakes

INGREDIENTS

• 1-1/2 cups flour
• 1 cup sugar
• 1/4 cup cocoa
• 1 cup water
• 1 tsp. baking soda
• 5 tbsp. vegetable oil
• 1/2 tsp salt
• 1 tbsp vanilla

DIRECTIONS

Lightly grease and flour muffin pan. Combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Mix until batter is of smooth consistency. Spoon 1/4 cup of batter into each cup. Dab on four separate rounded teaspoons of prepared filling (below) close to the edge of each muffin. This works well in a muffin tops pan.

FILLING

• 1 pkg. (8 oz) cream cheese
• 1 egg
• 1/2 cup sugar
• 1 pkg. (6 oz) semi-sweet chocolate chips

Beat together cream cheese, egg and sugar until smooth. Stir in chocolate chips. Preheat over to 350^oF. Bake for 25 minutes. For best results cool 20 to 30 minutes before removing. makes 12 muffin cakes.

Thanks to Donna for giving me this.