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Green Onion Cream Cheese Breakfast Biscuits
You can't go wrong with biscuits and scones, so put on your chef hat and apron and get in the kitchen to try our recipes.
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
