Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

1 package (3 ounces) cream cheese, softened
1/4 cup confectioners’ sugar
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1-1/4 cups milk
1/2 cup packed brown sugar
1/3 cup butter, melted
1 teaspoon grated lemon peel
1/4 teaspoon almond extract
1/4 cup strawberry jam

In a small bowl, beat the cream cheese and confectioners’ sugar until
smooth; set aside. In a large bowl, combine the flour, baking powder and
salt. In another small bowl, whisk the egg, milk, brown sugar, butter, lemon
peel and almond extract. Stir into dry ingredients just until moistened.

Spoon half of the batter into greased muffin cups. Top each with 1
tablespoon cream cheese mixture and 1 teaspoon jam. Top with remaining

Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool
for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen