• 2 c. whole wheat flour
• 1/2 c. white flour
• 1/2 c. sugar
• 2 t. baking soda
• 1 t. baking powder
• 1/4 t. salt
• 1/4 t. nutmeg
• 1 t. grated lemon peel
• 8 oz. cream cheese
• 1 1/4 c. milk
• 1/2 c. sour cream
• 1 egg
• 1 t. rum
• 1 t. vanilla
• 12 oz. frozen blackberries, thawed

• Puree cream cheese, milk, sour cream, egg, rum and vanilla in food processor until blended.
• Combine first eight ingredients (whole wheat flour - lemon peel) in a large bowl. Make a well in the center and pour in the wet ingredients. Stir just until mixed. Fold in blackberries, taking care not to crush them more than is necessary.
• Spoon into greased muffin tin (makes ~12 muffins) and bake at 400º F for 15-20 min. Allow to cool in the pan for 10 min. before removing from pan.

The Complete Muffin Book by Gloria Ambrosia, p.120