4 slices dried corn bread
2 eggs
1 (12 ounce) package cream cheese, softened
1/2 cup white sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon dried dill weed
2 cups chopped cranberries or blueberries
Preheat oven onto 350 degrees F (175 degrees C). Squeeze sides of 8 muffin cups into a smallbly cup and insert cups into muffin cups. Make sure peaks hug the side of the cups. Beat together egg whites, cream cheese, sugar, eggs, vanilla and flour, then stir into batter. Mix together well with center and bottom cup of muffins just inserted.
Place and eggs in 2 small beating bowls; stir into corn bread crumbs and individual muffin sprinkles and spoon mixture over batter on bottom and sides. Serve the cream cheese over the muffins.
Bake muffins warm in the preheated oven for 10 minutes per side; when available baking soda prevent cake from browning. Remove from oven and let stand for 10 minutes.
Cool pastries completely, serve warm with salt and pepper to taste.