Cream Cheese Muffins

Recipe #27980

YIELDS: 10 muffins

COMMENT: Didn't dome. Cream cheese batter was good. Plain batter didn't have much taste. Pretty greasy, but nice texture

CHANGES:
5 oz cream cheese instead of 4oz (so i added sugar from 1/4 to 1/3 c), didn't measure. Just guestimate (3 oz was used in making Cream Cheese Walnut Drop Cookies)

EQUIPMENT:
Dark muffin 325º - 30min. Pick was clean. Lined then grease ---> not necessary , batter was oily enough

PROCEDURE:
1. Mix dry, wet
2. In KA, beat cream cheese, sugar, van, egg
3. Combine dry and wet ---> oily-thick-pastey batter
4. Pour in paper cups, not runny batter but thick glops
5. Add the cream cheese mixture- very runny like milk
6. Pour the rest of the batter - like dollops. Didn't cover the cream cheese liquid mixture. --->Cream cheese mixture was much too many, have to use very little batter as base to cover up the cream cheese next time
7. They look like marbled muffins

RECIPE:

Filling
4 ounces cream cheese, softened
1/4 cup sugar
1/2 teaspoon grated lemons, rind of
1/8 teaspoon vanilla
1 egg

Batter Ingredients
1 egg
3/4 cup milk
1/2 cup vegetable oil
2 cups flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
powdered sugar

1. Mix filling ingredients with mixer.
2. Set aside.
3. Preheat oven to 350 degrees.
4. Oil bottoms only of medium muffin tins.
5. Beat eggs; stir in milk and oil; set aside.
6. Mix together flour, sugar, baking powder, and salt until well blended.
7. Pour liquids, all at once, into flour mixture; stir until moistened.
8. Fill muffin cups about 1/2 full.
9. Spoon 1 teaspoon filling onto batter.
10. Top with batter to 3/4 full.
11. Bake 30-35 minutes.
12. Don't brown; should be light in color.
13. Roll hot muffins in powdered sugar.