Cranberry Cheesecake Muffins
Makes 12 muffins
1 package (3 ounces) cream cheese, softened
4 tablespoons sugar, divided
1 cup reduced-fat (2%) milk
1/3 cup vegetable oil
1 package (about 15 ounces) cranberry quick bread mix
Preheat oven to 400F. Grease 12 muffin pan cups.
Beat cream cheese and 2 tablespoons sugar in small bowl until well blended; set aside.
Beat milk, oil and egg in large bowl until blended. Stir in quick bread mix just until dry ingredients are moistened.
Fill prepared muffin cups 1/4 full with batter. Drop 1 teaspoon cream cheese mixture into center of each cup. Spoon remaining batter over cream cheese mixture.
Sprinkle batter with remaining 2 tablespoons sugar. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to wire rack to cool.