Cream Cheese Stuffed Blueberry Muffins

1 c whole wheat flour
1 c unbleached all purpose flour
1/4 c brown sugar
1/4 c granulated sugar
1 T baking powder
1 t baking soda
1 t grated lemon peel
1 T lemon juice
1/4 c whipping cream
3/4 c 1% milk
1/2 canola oil
1 c fresh blueberries

Filling
4 oz cream cheese
1/4 powdered sugar

Preheat Oven to 350 degrees.
1. Mix together lemon juice, whipping cream, and milk - let sit for 5 minutes.
2. Beat together cream cheese and powdered sugar to make filling.
3. Mix together dry ingredients (flour, sugars, baking powder, baking soda), mix well.
4. Stir in lemon peel and blueberries - make sure blueberries are coated in flour.
5. Add canola oil to milk mixture.
6. Add liquid ingredients to dry ingredients, mix well.
7. Fill regular muffin tins half way, make a small well in the center of the batter.
8. Scoop one teaspoon of cream cheese filling into the well.
9. Cover filling with the other half of the batter.
10. Bake at 350 degrees for 20 minutes.

Chocolate Chip Cookie

I have a chocolate-chip-cookie-loving friend that has been my taste tester for my many attempts at a good egg-free cookie. She has promptly thrown a couple of my attempts into the garbage after one bite. So, if you can fool a chocolate-chip-cookie-loving friend into believing that it's the "real" deal you clearly have a winning egg-free recipe. This is one of our favorites. You can also roll it out into a pizza pan and make a "big" cookie.

1/3 c brown sugar
2/3 c white sugar
1/2 c butter (unsalted), room temperature
1/2 c shortening
2 T skim milk
1 T sour cream

Cream these ingredients together until smooth

2 1/4 c unbleached, all-purpose flour
1 t baking soda
3/4 t salt
1 1/2 c semi-sweet chocolate chips

Beat in dry ingredients. Roll into 1 inch balls - flatten slightly before baking.
Bake at 375 degrees for 8-10 minutes, until just lightly brown.
When placing the cookie pan on the counter to cool I usually slightly drop my pan to give them that nice crinkle/crack look.
Cool on a wire rack.
Enjoy!!