Lemon Cheesecake Muffins

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Lemon Cheesecake Muffins

2 (3-oz.) pkg. cream cheese, softened
2 tablespoons sugar
1 egg
2 (7.6-oz.) pkg. Lemon Poppyseed Muffin Mix
1 1/4 cups milk

  1. Heat oven to 400 degrees 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.

  2. In large bowl, combine muffin mix and milk; stir just until dry
    ingredients are moistened. Spoon batter evenly into sprayed lined
    muffin cups.

  3. Spoon 1 tablespoon 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.

  4. Bake at 400 degrees F. for 15 to 18 minutes or until muffins are
    golden brown and cream cheese is set. Store in refrigerator.

12 muffins