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.