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Ginny's Recipes
Cream Cheese Filled Muffins


1 package Cream Cheese, softened (package=4oz or 240g)
1/4 C (50g) Sugar
1/2 tsp Lemon Zest
1/8 tsp Vanilla Extract
2 Eggs
3/4 C (175ml) Milk
1/2 C (120ml) Vegetable Oil
2 C (280g) Flour
1/3 C (75g) Sugar
3 tsp Baking Powder
1/2 tsp Salt
1/4 C (50g) Confectioners' Sugar


Preheat oven to 350F (180C).

Oil lightly the bottoms of medium muffin tins.

In a small bowl, mix together cream cheese, 1/4 cup sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Reserve.

In a large bowl, mix together flour, 1/3 cup sugar, baking powder, and salt until well blended.

Beat in 1 egg, and stir in milk and oil.

Fill muffin cups about 1/2 full with the batter then spoon 1 teaspoon filling onto batter. Top more with batter to 3/4 full.

Bake 30 to 35 minutes. Be careful not to brown these; muffins should be light in color.

Sprinkle muffins with sifted confectioners' sugar while still hot and enjoy.


Makes 8 muffins.