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Strawberry Cheesecake Muffins

Prep Time:

10 min

Total Time:

30 min

Makes:

What You Need

1/2 pkg. (125g) PHILADELPHIA Brick Cream Cheese, softened

1/4 cup icing sugar

2 1/2 cups all-purpose flour

1 Tbsp. MAGIC Baking Powder

1/2 tsp. salt

1 egg

1 1/4 cups milk

1/2 cup packed brown sugar

1/3 cup butter or margarine, melted

1 tsp. grated lemon rind

1/4 tsp. almond extract

1/4 cup KRAFT Pure Strawberry Jam, or other flavour

Make It

GREASE large muffin tins or line with paper baking cups.

BLEND cream cheese and icing sugar until smooth; set aside.

COMBINE flour, baking powder and salt in large bowl. Stir in egg, milk, brown sugar, butter, lemon rind and almond extract. Stir just until moistened

SPOON half of batter into muffin cups. Top with 1 Tbsp. of cream cheese mixture and 1 tsp. jam. Spoon on remaining muffin batter.

BAKE at 375°F for 20 minutes or until tops are firm to the touch. Cool in pan 5 minutes, remove muffins and cool on rack.

STORE in airtight container.

K:26238v0ec:89430

(8)

Rated

by rosespud on 2/23/2009
" I didn't use the almond extract nor the lemon rind, and used raspberry jam instead of strawberry. Since these contain cream cheese, I stored them in the fridge, which gives them the taste and texture of raspberry scones without all of the added fat! These are very delicious and I will definitely make them again."

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