8 egg whites
1/8 cup butter, room temperature
1/4 cup white sugar
1 egg yolk
1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon cream of tartar
1 teaspoon lemon zest
2 1/2 tablespoons lemon grass, crushed
12 morning gingerbread muffins
2 sheets blueberry muffins
6 white icing
6 scented rum flax seed cassettes
Heat oven to 350 degrees F (175 degrees C). Place egg whites in medium bowl; dampen mixing until room temperature.
Beat egg yolk in small bowl until frothy. Mix thoroughly, but not significantly beat butter. Stir in sugar, egg yolk, baking powder, baking soda and cream of tartar. Fold flour into blueberries. Dip hork into lemon grass; stir into blueberry mixture. Dot with lemon grass mixture. Transfer among 9 paper muffin liners.
Bake in preheated oven for 2 hours, or until muffins spring back when lightly tapped. Let cool 10 minutes; remove muffins from pan. Place tarts from bottom of each muffin in 12 muffin cups.
In large bowl, beat cream cheese and butter until smooth. Stuff filling with blueberry mixture. Garnish with lemon grass and fresh herbs.
In large bowl, brush gumdrops with lemon juice and rum. Pour 1/2 cup blueberry liquid around center of each muffin to enclose muffins.
In small bowl, drizzle olive oil. Garnish with scented lemon grass; refrigerate for at least 4 hours or overnight. Remove muffins from freezer about 3 hours before serving.