Raspberry-Cream Cheese Muffins

• Cream Cheese Filling
• - PHILADELPHIA Original Cream Cheese, softened
• 2 cups powdered sugar
• 2-1/2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09
• Muffins
• 2-1/2 qt. flour
• 1 qt. granulated sugar
• 4 tsp. baking soda
• 1 tsp. salt
• 8 each eggs
• 1 qt. buttermilk
• 2 cups butter, melted
• 2 cups oil
• 4 tsp. vanilla
• 3 cups fresh raspberries
• 2-1/2 Tbsp. lemon zest Safeway 4 ct For $5.00 thru 02/09

1. Cream Cheese Filling: Mix all ingredients.
2. Refrigerate while preparing muffin batter.
3. Muffins: Mix dry ingredients in large bowl; set aside.
4. Beat eggs, buttermilk, butter, oil and vanilla with whisk until blended.
5. Add to dry ingredients; stir just until moistened.
6. Gently stir in raspberries and zest.
7. Line 72 (2-1/2 inch) muffin cups with paper liners (or line 18 cups for trial recipe).
8. Use #24 scoop to portion batter into cups.
9. Spoon Cream Cheese Filling into pastry bag fitted with 3/8-inch plain tip.
10. Use to pipe about 1 Tbsp.
11. Filling into center of each cup.
12. Bake in 350 degrees F-convection oven 16 to 18 min.
13. or until toothpick inserted in centers comes out clean.
14. Cool in pans 15 min.
15. Remove from pans to wire racks; cool completely.

cream cheese filling, cream cheese, powdered sugar, lemon zest, muffins, flour, granulated sugar, baking soda, salt, eggs, buttermilk, butter, oil, vanilla, fresh raspberries, lemon zest

Taken from www.kraftrecipes.com/recipes/raspberry-cream-cheese-muffins-111582.aspx (may not work)