Rich, Lemony and Blueberry flavours with Delish Frosting
Cream Cheese icing is good on everything right?! Well here is the Muffin to go with that icing lots of Blueberrys and using the Philadelphia Lemon Cream Cheese its your rich and flavoursome pick me up with a cup of tea or coffee. If you just have regular cream cheese then just add 2 teaspoons of lemon juice or extract to your muffin batter. Makes 12.
Lemon Cream Cheese and Blueberry Muffins
Ingredients
2 1/2 cups Self Raising Flour
1/2 cup Castor Sugar
125g Philadelphia Lemon Cream Cheese softened
1 cup Milk
1 egg
1 lemon zested
1 cup Blueberries fresh or frozen.
Icing
125g Cream Cheese softened
1/2 cup Icing Sugar
1 lemon Zest.
Method
Preheat oven to 180 degrees Celsius
Line or spray a 12 regular size muffin tin
In a Mixer whip your Cream Cheese and sugar together light and fluffy
Add in your egg mix well then slowly add in your milk
Remove from mixer and fold in gently your blueberries and lemon zest.
Spoon into your muffin tray and bake for 20 -25 mins, Until cooked through.
Cool Completely on wire rack before icing.
Icing Method
Using a whisk simply whisk up your cream cheese and slowly add in icing sugar.
Top your iced muffins with the lemons zest
note: these muffins can be frozen un-iced.
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