Mixed Berry Cheesecake Muffins

• Muffins:
• 1/3 cup butter, softened
• 3/4 cup sugar
• 2 eggs, at room temperature
• 1-1/2 cups flour
• 1-1/2 tsp. CALUMET Baking Powder
• 1 tsp. ground cinnamon
• 1/3 milk
• Cream Cheese Filling:
• 6 oz. (3/4 8 oz. pkg) PHILADELPHIA Cream Cheese, softened
• 1/3 cup sugar
• 1 egg, at room temperature
• 3/4 cup fresh blueberries
• 3/4 cup fresh raspberries
• Streusel Topping:
• 1/4 cup flour
• 2 Tbsp. packed brown sugar
• 1/2 tsp. ground cinnamon
• 2 Tbsp. butter, melted

1. CREAM together butter and sugar until smooth
2. ADD eggs, and mix until smooth
3. COMBINE flour, baking powder and cinnamon
4. ADD flour mixture alternating with milk
5. ADD cupcake liners to muffin tins
6. FILL liners 1/2 full or about 2 heaping tablespoons of batter
7. CREAM together cream cheese , sugar and egg until smooth
8. FOLD in berries
9. DROP 1 tablespoon cream cheese mixture into center of muffin batter
10. COMBINE flour, brown sugar, cinnamon and butter until mixture is crumbly
11. SPRINKLE topping over each muffin
12. BAKE at 350 degrees for 20-25 minutes or until a toothpick inserted in the center comes out clean
13. STORE in airtight container
14. STORE leftovers in refrigerator

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Taken from www.kraftrecipes.com/recipes/mixed-berry-cheesecake-muffins-175654.aspx (may not work)