Cream Cheese Muffins

[carnation037]

Cream Cheese Muffins #1

1 4oz. pkg. softened cream cheese
1/4 c. + 1/3 c. white granulated sugar, separated
1/2 tsp. lemon zest
1/8 tsp. vanilla extract
2 eggs
3/4 c. milk
1/2 c. vegetable oil
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1/4 c. sifted powdered confectioners sugar

Preheat oven to 350.
Grease bottoms only of medium muffin tins.
to make the filling:
Mix together cream cheese, the 1/4 c. white sugar, lemon peel,
vanilla, and 1 egg of the eggs, until well blended. Set aside.
to make the muffin batter:
In a large bowl, mix together flour, the 1/3 c. white sugar, baking
powder, and salt until well blended.
Beat the remaining egg, and stir in milk and oil.
Pour the egg mixture into the dry flour mixture, and stir until
just moistened.
Fill muffin cups about 1/2 full.
Spoon 1 teaspoon of the cream cheese filling on top.
Continue filling with the muffin batter until 3/4 full.
Bake 30 - 35 minutes.
Do not let these brown. Muffins should be light in color.
Roll while still hot in confectioners sugar.

[carnation037]

Cream Cheese Muffins #2

1 8oz. pkg. softened cream cheese
1/4 c. softened butter, (1/2 stick)
1 beaten egg
1/2 c. milk
1 1/2 c. flour
1/2 c. sugar
3 tsp. baking powder
1/2 tsp. salt
1/4 tsp. vanilla flavoring, optional
1/4 tsp. lemon flavoring, optional

Preheat oven to 400. Grease or paper line muffin pan.
Beat cream cheese and butter together.
Add egg and milk and mix well.
Mixture does not have to be smooth.
Add the flavorings with the milk and egg.
Combine the dry ingredients together.
Then fold in just until moistened.
Batter will be stiff.
Fill muffin cups about 3/4 full.
Bake about 20 - 25 minutes or until golden on top.
Makes 12.