Cherry Cheesecake Muffins

bigbadbrenda's Note:

I found this in a muffin cookbook by Canadian Living. You can use different jams if you don't have cherry jam. They will freeze very well , just place in a zip lock bag or in an air tight container.

• Total Time: 35 mins
• Prep Time: 10 mins
• Cook Time: 25 mins

Ingredients:

Yield: 12 muffins

• 1⁄3; cup cream cheese
• 2 tablespoons icing sugar
• 1⁄3; cup softened butter
• 2⁄3; cup brown sugar
• 1 egg
• 1 teaspoon orange rind
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• 2⁄3; cup milk
• 1⁄3; cup whole cherry jam
• 2 teaspoons finely chopped pecans (optional)

Directions:

1. Blend cream cheese with icing sugar, set aside.
2. In bowl cream the butter and brown sugar.
3. Beat in egg and orange rind.
4. Combine flour, baking powder and salt.
5. Add to the creamed mixture alternately with the milk. Stirring until blended but do not over mix.
6. Spoon into large greased muffin tins , filling 1/2 way up. Add 1 tsp of the cream cheese mixture and 1 tsp of the jam to each. Top with remaining batter.
7. Sprinkle with nuts.
8. Bake for 25-30 minutes at 375 until firm to the touch.
9. Remove from tins.