Raspberry Cheesecake Muffins

• Filling
• 4 ounces cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 cup raspberry jam
• Muffins
• 2 1/2 cups flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 1/4 cups milk
• 1/2 cup brown sugar
• 1/3 cup butter, melted
• 1 teaspoon lemon, zest of
• 1/2 teaspoon vanilla

1. Mix together the cream cheese and powdered sugar until smooth; set aside.
2. In a large bowl, combine muffin ingredients.
3. Do not overbeat.
4. Grease 12 muffin cups or use paper liners.
5. Spoon half the batter into muffin cups.
6. Then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup.
7. Spoon remaining batter on top.
8. Bake at 375 degrees for 20 minutes, or until lightly browned.
9. Cool in pan for 5 minutes, then remove muffins and cool on rack.

filling, cream cheese, powdered sugar, raspberry jam, muffins, flour, baking powder, salt, egg, milk, brown sugar, butter, lemon, vanilla

Taken from www.food.com/recipe/raspberry-cheesecake-muffins-110320 (may not work)