Ingredients

• 2     (3-oz.) pkg. cream cheese, softened 
• 2     tablespoons sugar 
• 1     egg 
• 2     (7.6-oz.) pkg. Martha White® Lemon Poppyseed Muffin Mix 
• 1 1/4     cups milk 

Directions
     

1 .    Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups; spray paper cups with nonstick cooking spray. In medium bowl, combine cream cheese and sugar; beat until smooth. Add egg; beat well.

 
2 .    In large bowl, combine muffin mix and milk; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed lined muffin cups.

 
3 .    Spoon 1 tablespoon cream cheese mixture into center of batter in each cup, pressing back of spoon down into batter and scraping off cream cheese mixture with another spoon.

4 .    Bake at 400 degrees F. for 15 to 18 minutes or until muffins are golden brown and cream cheese is set. Store in refrigerator.

12 muffins