Adjust oven rack to middle position. Preheat oven to 350 degrees F. Line the cups of a muffin tin with 12 paper liners. Set aside. Combine flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Stir well; set aside. Using metal blade, process cream cheese, lemon juice, and vanilla in food processor until smooth. Add eggs and process 15 seconds. Scrape down side of container with a spatula. With processor running, pour hot melted butter through food chute within 10 seconds. Process another 10 seconds. Add milk and process 5 seconds. Add dry ingredients to container and mix with 4 to 6 half-second pulses. Add blueberries and mix until all are incorporated into batter, usually with 3 or 4 half-second pulses. (Or use a spoon to fold them in, if you prefer your berries whole.) Pour an equal amount of batter into each muffin cup, filling each about 3/4 full. Bake 30 minutes. Cool on rack 15 minutes. Makes 12 muffins. Recipe By : "The Food Processor", San Francisco Chronicle From: Jean@mcc2.Sws.Uiuc.Edu (Jean Denndate: 16 Apr 1996 21:37:58 Gmt
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|Serving Size: 1 Serving (301g)|
|Recipe Makes: 12|
|Calories from Fat: 428 (46%)|
|Amt Per Serving||% DV|
|Total Fat 47.6g||63 %|
|Saturated Fat 25.7g||129 %|
|Monounsaturated Fat 12.4g|
|Polyunsanturated Fat 2.7g|
|Cholesterol 311.4mg||96 %|
|Sodium 550.3mg||19 %|
|Potassium 320.2mg||8 %|
|Total Carbohydrate 108g||32 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 106.2g|
|Protein 18.8g||27 %|
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Calories per serving: 930
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