Kate, here is another recipe I can highly recommend. Home Cookin Chapter: Recipes From Thibeault's Table Cream Cheese filled White Chocolate Muffins =========================================== Adapted from Couture Cupcakes- ecupcake.blogspot.com The original recipe called for 4 ounces of white chocolate. I only had two. And like most cupcakes the original one was frosted. Instead I drizzled an icing sugar glaze flavoured with butter and vanilla over the warm cupcake. I also placed a large spoonful of the cream cheese filling in the centre. Definitely a keeper. 2 cups all purpose flour 1 2/3 cups of white sugar 1/4 teaspoon salt 2 ounces quality white chocolate 1/2 butter 1/2 cup water 1 cup of sour cream 2 teaspoons vanilla 1 1/2 teaspoon baking soda 2 eggs Oven preheated to 350°F Melt chocolate with butter. Stir until smooth. Add water. Mix together flour,sugar, salt and baking soda. Mix together sour cream, vanilla and eggs, add butter chocolate mixture and flour. Beat with either a machine or hand mixer. Pour into muffin tin lined with paper cupcake liners. Option: 1 package cream cheese (8 ounces) 1/2 cup sugar 1 egg vanilla pinch of salt Beat together cream cheese, egg, sugar, salt and vanilla. Fill muffin cups half full with muffin batter, top with a spoon of cream cheese and then cover with more muffin batter. When muffins come out of the oven drizzle with glaze made with one tablespoon melted butter, one cup of powdered sugar, vanilla and a little cream or milk.

rhome410, no need for the water if you use fresh or frozen blueberries. Pam, They are sweet. But so good. Khandi, no idea why the measurements are like that. The link will take you to the recipe. Ann

Emily, I'm sorry you had trouble. I think that too much flour might have been the problem. I know the recipe calls for 6 cups of flour, but whenever I make any kind of bread, I always hold back at least 1 or more cups. I only add more flour if I think the mixture is too, too wet. I forgot that I kind-of ran into the same problem you're describing. Even at the five cup stage, the flour mixture seemed more like a kneading dough than a batter. So I remember (now) adding about 1/4 -1/3 cup additional water to make it more batter-like. When I got the batter into the pans, I was so worried about over-proofing the dough. I didn't want to pop the pans into a hot oven and then watch the bread deflate. So I think I could have let the dough rise in the pans longer. I'm sorry you had trouble. Forgive me for not mentioning anything. This old gray mare's brain ain't what it used to be. I need to make a note on my copy of the recipe too or else the next time I make it, who knows what I'll remember. I hope you'll try the bread again. It really did turn out well. My biggest problem right now is that my husband keeps wanting to have "toast" snacks.

Yes, WHOLE wheat flour for THIS recipe. Yes, I've got a similar recipe with white sugar and white all purpose flour for blueberry muffins I use(leave out the spices, put on a topping). Either way they ARE delicious!