Ingredients:
4 ounces cream cheese, softened
2 tablespoons sugar
1 tablespoon lemon juice
1 large eggs
1 1/4 cups milk
1/2 cup butter, melted
1 teaspoon grated lemons, zest of
2 1/2 cups flour
1/2 cup sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
Directions:
Preheat oven to 400*F.
Have ready 12 greased or paper-lined standard-size muffin cups.
In a small bowl, beat the cream cheese, 2 Tbsp.
sugar, and lemon juice until fluffy; set aside.
In another bowl, beat the egg lightly with a fork; add the milk, melted butter, and lemon zest.
In another bowl, combine the flour, sugar, baking powder, and salt.
Add the egg mixture just until combined; do not overmix.
Fill the muffin cups 1/2 full; place 1 Tbsp.
of the cheese mixture in the center of each cup.
Cover with remaining batter; bake for 20 minutes, until tops are lightly golden and a toothpick tests out clean.
Cool 5 minutes in the tins before inverting onto wire racks.
Dust with powdered sugar or drizzle with a lemon glaze, if desired; serve warm or cool.
Store covered in the refrigerator; bring to room temperature before serving.
Servings: 12
Time preparation: 15 min.
Time total: 35 min.