Lemon Poppy Seed Surprise Snack Muffins

These are perfect little treats for a midnight snack, breakfast, or anytime. They aren't overly sweet and go great with a cup of coffee or milk. Martha White Muffin Mixes are easy to experiment with by adding nuts, cream cheese, berries, raisins, etc. They serve six so you aren't left with a lot of leftovers, and they are very inexpensive.

• Ready In: 20 mins
• Serves: 6
• Yields: 6 muffins

Ingredients

• 1 (7 ounce) package  fat free muffin mix, lemon poppy seed
• 1⁄2 cup milk
• 2  ounces cream cheese, softened
• 2  tablespoons sugar
• 2  tablespoons lemon juice

Directions

1. Preheat oven to 375°.
2. Prepare the muffin mix (I used Lemon Poppy Seed Flavor for this recipe) with 1/2 cup of milk and 2 tablespoons of lemon juice. Blend just until moist with a fork, leave lots of small lumps throughout the dough for best results.
3. In a separate bowl blend the cream cheese and sugar.
4. Spray a 6 cup muffin tin with non stick cooking spray.
5. Evenly distribute the dough into the six cups filling about 2/3's of the way full.
6. Gently press about a teaspoon of the cream cheese mixture onto each muffin. The cream cheese will fall into the center of each muffin as it bakes.
7. Bake for 15 minutes.
8. Can serve warm or freeze and serve later, but these are definitely better the next day.