Berry Cheesecake Muffins

This was a Grand Prize winner from Taste of Home Magazine (Feb/March 2006 issue). I make a double batch and freeze them. Then I just pull them out one at a time and nuke 'em a few seconds for a quick breakfast. Mmm mmmm...



Ingredients:

1/3 cup butter, softened

3/4 cup sugar

2 eggs

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1/3 cup milk

Cream Cheese Filling:

6oz cream cheese, softened (I use 8oz.)

1/3 cup sugar

1 egg

3/4 cup fresh blueberries

3/4 cup fresh raspberries

Streusel Topping:

1/4 cup all-purpose flour

2 tablespoons brown sugar

1/2 teaspoon cinnamon

1 tablespoon cold butter

In a large mixing bowl, cream butter and sugar. Add eggs; beat well. Combine with flour, baking powder and cinnamon; add to creamed mixture alternately with milk. Fill greased or paper-lined muffinn cups 1/3 full.

For filling, in a small mixing bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop rounded spoonful on top of muffin (should now be 2/3 full).

For topping, combine the flour, brown sugar, and cinnamon in a small bowl; cut in butter until crumbly. Sprinkle over batter.

Bake at 375 degrees for 25-30 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Refrigerate leftovers. Makes 1 1/2 dozen.

Thanks Taste of Home!