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Snacking Surprise Muffins
Learn how to make muffins that everyone loves and that don't take a PhD in Pastry Arts to prepare.
Cranberry Cheesecake Muffins
Prep and Bake Time: 30 minutes
Yield: Makes 12 muffins
Ingredients:
1
package (3 ounces) cream cheese, softened
4
tablespoons sugar, divided
1
cup reduced-fat (2%) milk
1/3
cup vegetable oil
1
egg
1
package (about 15 ounces) cranberry quick bread mix
Preparation:
1.
Preheat oven to 400°F. Grease 12 muffin pan cups.
2.
Beat cream cheese and 2 tablespoons sugar in small bowl until well blended; set aside.
3.
Beat milk, oil and egg in large bowl until blended. Stir in quick bread mix just until dry ingredients are moistened.
4.
Fill prepared muffin cups 1/4 full with batter. Drop 1 teaspoon cream cheese mixture into center of each cup. Spoon remaining batter over cream cheese mixture.
5.
Sprinkle batter with remaining 2 tablespoons sugar. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to wire rack to cool.
Nutritional Information:
| Serving Size: 1 muffin | |
| Fiber | 1 g |
| Carbohydrate | 34 g |
| Cholesterol | 27 mg |
| Saturated Fat | 3 g |
| Total Fat | 11 g |
| Calories from Fat | 39 % |
| Calories | 244 |
| Protein | 4 g |
| Sodium | 179 mg |
Dietary Exchange:
| Starch | 2-1/2 |
| Fat | 1-1/2 |
This recipe appears in:
Muffins
