| 1. |
Mix together cream cheese, vanilla and powdered sugar with mixer. |
| 2. |
Shape into loaf, wrap with Saran wrap and put in freezer for an hour or until moderately hard. |
| 3. |
Mix together flour, salt and baking powder in one bowl and set aside. |
| 4. |
Mix together eggs, flaxseed, agave nectar and milk in another bowl and slowly add together. Finally add in frozen blackberries |
| 5. |
Spray muffin tins with non-stick spray and put approximately 1 tablespoon batter in each. |
| 6. |
Slice cream cheese loaf in 14 pieces and place one in each muffin tin then cover with remaining batter. |
| 7. |
Cook 18-20 minutes or until toothpick comes out clean. |
