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THE JUNGLE COOKBOOK
CONVERSIONS
COOK LINKS
HOME PAGE
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Cheesecake
Cupcakes with Blueberries
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| 12 |
Sugar cookies |
| 8 |
Ounces cream cheese, at room temperature |
| 1 |
Cup sugar |
| 2 |
Eggs |
| 1/2 |
Cup sour cream |
| 1/2 |
Teaspoon vanilla |
| 1/2 |
Teaspoon grated lemon rind |
| 3 |
Tablespoons all-purpose flour |
| 1 |
Cup blueberries |
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Makes:
12 mini-cakes at $0.28 each.
Prep: 15 minutes
Bake: at 325 for 35 to 40 minutes |
| 1. |
Heat oven
to 325 |
2.
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Line 12 muffin pan cups (3x1 1/2 inches) with foil
cupcake liners. Place a cookie in bottom of each liner;
trim cookies to fit if necessary. |
3.
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Beat together cream cheese and sugar on medium speed
in large bowl until smooth. Add eggs, beating just until
blended. Beat in sour cream, vanilla and lemon rind. On
low speed, beat in flour. Stir in blueberries. Spoon
batter into cups dividing equally. |
4.
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Bake in 325 oven for 35 to 40 minutes, until cakes
are set. Cool cakes in pan on rack 20 minutes. Remove
cakes to rack to cool. |
Nutrient Value Per Serving:
249 calories, 13 g fat (7 g saturated), 4 g
protein, 31 g carbohydrate, 1 g fiber, 126 mg sodium, 68
mg cholesterol. |
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