Berry Breakfast Muffins

Berry Good!

Blueberry Breakfast Muffin Mini Loaves

Preheat your oven to 350 degrees F.

INGREDIENTS:


1 stick butter or margarine, softened (I used unsalted butter)
1 (8 oz). package cream cheese, softened (I used low-fat)
1/2 cup raw agave nectar
1/2 tsp. vanilla extract
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 cup milk
1/2 cup any flavor fruit preserves (I used blueberry - homemade sugarless from a previous post)

DIRECTIONS:


Using a mixer, beat together the softened butter and cream cheese. Blend in the agave and vanilla. Add the eggs, one at a time, beating well after each. In a separate bowl, combine the flour, baking powder and baking soda. You will alternate adding the flour mixture and the milk to the creamed mixture. Start with flour, the a touch of milk, flour, milk, flour, milk... until it has been added well. Scoop batter into muffin tins (lined or sprayed well). Add a dollup of fruit preserves on top and spread it around to swirl it in. Bake at 350F. for 20 minutes for jumbo muffin tin or mini loaf pan. [Bake for 15 minutes if using regular sized muffin tins]

Could be adapted to a coffee cake if you so desire - just bake batter in a 13"x9" pan for 35 minutes.

*September 2012 - I made this recipe without the jam. Instead, I added 1 can of pumpkin to the batter and baked it in the 13" x 9" pan to make a "cake". It was super!!!