Cheesecake-Poppy Seed Muffins

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

1
Heat oven to 425°F.
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2
Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
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Muffin LinersMuffin Liners
3
Squeeze Glaze packet (from muffin mix) about 10 seconds (do not microwave).
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GlazeGlaze
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MicrowaveMicrowave
4
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.
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Cream CheeseCream Cheese
GlazeGlaze
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BowlBowl
5
In medium bowl, stir Muffin
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6
Mix, milk, oil and eggs just until blended (batter may be lumpy).
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EggEgg
MilkMilk
Cooking OilCooking Oil
7
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).
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Cream CheeseCream Cheese
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8
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.
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Frying PanFrying Pan
9
Drizzle remaining Glaze over muffins; serve warm. Refrigerate any remaining muffins.
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GlazeGlaze
DifficultyHard
Ready In50 m.
Servings12
Health Score0
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