Cheesecake-Poppy Seed Muffins
You can never have too many morn meal recipes, so give Cheesecake-Poppy Seed Muffins a try. This recipe serves 12. One serving contains 84 calories, 2g of protein, and 8g of fat. This recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 50 minutes. A mixture of cream cheese, lemon-poppy seed muffin mix, vegetable oil, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a good option if you're following a gluten free and vegetarian diet.
Instructions
Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave).
Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
In medium bowl, stir Muffin
Mix, milk, oil and eggs just until blended (batter may be lumpy).
Place 1 tablespoonful of batter in each muffin cup. Top batter in each cup with about 1 teaspoon cream cheese mixture. Divide remaining batter among muffin cups (each about two-thirds full).
Bake 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer.
Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.