Cranberry Cheesecake Muffins Photo
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

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