Serves: 5
Total Calories: 497
Yield: 12-14 Muffins

DRY INGREDIENTS
2 cups whole wheat pastry flour
1/2 cup unbleached flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
WET INGREDIENTS
8 ounces cream cheese softened
1 1/4 cups milk
1/2 cup sour cream
1 large egg
1 teaspoon vanilla extract
1 teaspoon rum extract
1 teaspoon grated lemon peel
GOODIES
3/4 cup firm fresh blackberries washed, patted dry, and halved (or 12 ounce frozen package, thawed)

1. Preheat the oven to 400°F.

2. Sift the dry ingredients together in a large bowl. Add the goodies and toss to coat.

3. Using the purée blade of a food processor, cream the cream cheese and sour cream. Add the remaining wet ingredients and blend. (If you do not have a food processor, use a hand-held mixer at medium speed.)

4. Pour the wet ingredients into the dry mixture. Taking care not to break the blackberries, stir gently just until mixed. Do not overstir.

5. Spoon the batter into a greased or papered muffin tin. Fill each cup nearly to the top.

6. Bake for 15 to 20 minutes.

7. Cool the muffins at least 10 minutes before removing from the tin.

Nutritional Facts:

Serves: 5
Total Calories: 497
Calories from Fat: 203

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