Chocolate Chip Muffins with NUTTER BUTTER

• Batter
• 1 box plain muffin mix
• 1 qt. water
• 2 cups NUTTER BUTTER Creme Variegate
• 1-1/3 cups miniature semi-sweet chocolate chips
• Filling
• - PHILADELPHIA Original Cream Cheese, softened
• 1 cup NUTTER BUTTER Creme Variegate
• NUTTER BUTTER Crumble
• 1-1/2 qt. yellow cake mix
• 2 cups NUTTER BUTTER Creme Variegate

1. Batter: Beat muffin mix and water in bowl of mixer fitted with paddle attachment on low speed 20 sec.
2. Add Variegate; beat 20 sec.
3. (Do not overmix.)
4. Stir in chocolate chips.
5. Use #8 scoop to portion batter into 28 greased 3-3/4 inch muffin cups (or into 7 greased muffin cups for trial recipe).
6. Set aside.
7. Filling: Beat cream cheese in separate mixer bowl fitted with paddle attachment on medium speed 30 sec.
8. Add Variegate; beat 30 sec., stopping occasionally to scrape paddle and bottom and side of bowl.
9. Spoon 1-1/2 Tbsp.
10. Filling into center of Batter in each muffin cup; press gently into batter.
11. NUTTER BUTTER Crumble: Mix cake mix and Variegate with hands (or beat with mixer on low speed) until mixture resembles coarse crumbs.
12. Spoon 1/4 cup over batter in each cup, competely covering batter; press gently into batter.
13. Bake in 300 degrees F-convection oven 40 min.
14. or until toothpick inserted in centers comes out clean, rotating pans after 20 min.
15. Cool in pans 10 min.
16. ; remove from pans to wire racks.
17. Cool completely.

batter, mix, water, butter creme variegate, semisweet chocolate chips, filling, cream cheese, butter creme variegate, yellow cake mix, butter creme variegate

Taken from www.kraftrecipes.com/recipes/chocolate-chip-muffins-nutter-butter-133618.aspx (may not work)