Tuesday, August 12, 2008

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins
1 dozen

1 package (3 ounces) cream cheese, softened
1/4 cup confectioners' sugar
2 1/2 cups 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 (or a smidgen of lemon extract)
1/4 teaspoon almond extract
1/4 cup strawberry jam

In a small bowl, beat cream cheese and confectioners’ sugar until smooth; set aside. In a large bowl, combine 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 batter. 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. Serve with additional strawberry jam and enjoy!

Linked to Gooseberry Patch Recipe Roundup.