Lemon Cheesecake Muffins
2 ( 3 oz) pkg cream cheese, softened
2 tbsp sugar
2 ( 7.5 oz) pkg lemon poppyseed muffin mix
1 1/4 cup milk
Heat oven to 400 f. line 12 muffin cups with paper baking cups, spray paper
cups with nonstick cooking spray. in medium bowl, combine cream cheese and
sugar, beat until smooth. add egg, beat well.
In a lg bowl, combine muffin mix and milk, stir just until dry ingredients
are moistened. spoon batter evenly into sprayed lined muffin cups.
Spoon 1 tbsp cream cheese mixture into center of batter in each cup,
pressing back of spoon down into batter and scraping off cream cheese mixture
with another spoon.
Bake at 400 f. for 15 to 18 minutes or until muffins are golden brown and
cream cheese is set.
Store in refrigerator
Pairs Well With