Fig Cheesecake Muffins with Honey Cream Cheese Glaze

• Honey Cream Cheese Glaze
• 4 ounces PHILADELPHIA Cream Cheese, room temperature
• 1/2 cup of confectioners sugar, sifted
• 1 Tbsp. freshly squeezed orange juice
• 1 Tbsp. honey
• 3 Tbsp. milk
• Pinch of salt
• Fig Cheesecake Muffins
• 3/4 cup butter, plus extra for greasing
• 1 cup PHILADELPHIA Cream Cheese
• 3/4 cup superfine sugar
• 3 large eggs
• 2 cups flour
• 3/4 cup dried figs, chopped

1. Preheat the oven to 350 degrees F.
2. In a bowl, beat the cream cheese with a hand mixer on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down the sides of bowl as needed.
3. Add sugar and beat until smooth.
4. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
5. Set aside.
6. Add orange juice, honey, milk and salt; mix on low speed until smooth.
7. If glaze is too thick to drizzle add more milk, 1 tablespoon at a time.
8. Set aside.
9. Melt the 3/4 cup butter and let it cool.
10. In a large bowl, beat the cream cheese and sugar together, on medium speed.
11. Add in one egg at a time until well combined, and then stir in the melted butter.
12. Mix the flour and chopped figs in a bowl.
13. Then stir gently into the batter.
14. Grease a deep 12-cup muffin pan.
15. Spoon the batter into the muffin pan, filling each pan about two-thirds full.
16. Bake for about 20 minutes or until the tops become golden brown.
17. Set the muffins aside to cool on a rack before drizzling the glaze on them.

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Taken from www.kraftrecipes.com/recipes/fig-cheesecake-muffins-honey-cream-cheese-glaze-184450.aspx (may not work)