Raspberry Cream Cheese Muffins

This recipe is from a new cookbook I bought at work. Once a month a company brings in a bunch of books to the lunchroom that we can order. They also have a bin of books that they are discontinuing. I found Taste of Homes Holiday cookbook for only $10....so I grabbed it. It was a real deal, as inside was a one year free subscription to the magazine!

I decided to try these muffins out. They were really good, but I thought a bit heavy. I like a fluffy, lighter muffin. Brent loved them, though....he really liked the cream cheese and raspberry inside.

I have several more recipes from this book on my list to try. The next one is chocolate chip caramel rolls....they sound amazing!

Raspberry Cream Cheese Muffins

{T of H}

1 {3oz.} package cream cheese, softened

1/4 c. powdered sugar

2 1/2 c. flour

3 tsp. baking powder

1/2 tsp. salt

1 egg

1 1/4 c. milk

1/2 c. brown sugar

1/3 c. butter, melted

1 tsp. lemon peel

1/4 tsp. almond extract

1/4 c. raspberry jam

In a small bowl, beat the cream cheese and powdered sugar and set aside. In a large bowl, combine the flour, baking powder, and salt. In a small bowl, whisk the egg, milk, brown sugar, lemon peel and extract together. Pour wet into dry and mix just until moistened.

Spoon half of the batter into greased muffin tins. Top with 1 tsp. cream cheese mixture and 1 tsp. jam. Top with the rest of the batter and bake at 350 for 18-20 minutes until done.