Spiced Apple Muffins

• 1-1/2 qt. Philadelphia Light Brick Cream Cheese Spread, softened
• 1 qt. brown sugar, packed, divided
• 6 each eggs
• 4-1/2 cups milk
• 3 qt. flour
• 2 Tbsp. baking powder
• 2 Tbsp. baking soda
• 2 Tbsp. ground cinnamon
• 1 Tbsp. ground nutmeg
• 1-1/2 tsp. ground cloves
• 1-1/2 tsp. salt
• 1-1/2 qt. tart apples, peeled, chopped Safeway 1 lb For $0.99 thru 02/09

1. Beat cream cheese spread and 1-1/2 qt.
2. (1.5 L) of the brown sugar (or 1 cup 250 mL of the brown sugar for trial recipe) in 12-qt.
3. (12-L) bowl of mixer fitted with paddle attachment (or in 6-qt.
4. 6-L bowl for trial recipe) on medium speed 1 to 2 min.
5. or until light and fluffy, stopping occasionally to scrape bottom and side of bowl.
6. Add eggs and milk; mix well.
7. Mix dry ingredients.
8. Add to cream cheese mixture alternately with apples, mixing after each addition just until ingredients are combined.
9. (Batter will be lumpy.)
10. Use #16 scoop to portion batter into 72 paper-lined muffin cups (or into 12 lined cups for trial recipe).
11. Top with remaining 1-1/2 cups (375 mL) brown sugar (or with remaining 1/4 cup 60 mL brown sugar for trial recipe).
12. Bake in 400 degrees F-standard oven 20 to 22 min.
13. or until tops are golden brown and toothpick inserted in centres comes out clean.
14. Cool in pan 5 min.
15. ; transfer to wire racks.
16. Cool completely.

philadelphia light brick cream cheese, brown sugar, eggs, milk, flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, salt, tart apples

Taken from www.kraftrecipes.com/recipes/spiced-apple-muffins-112941.aspx (may not work)