Recipe: Raspberry Cheesecake Muffins (with cream cheese swirl)

RASPBERRY CHEESECAKE MUFFINS

FOR THE CREAM CHEESE MIXTURE:
1 (3 ounce) package cream cheese, softened
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract

FOR THE MUFFIN BATTER:
1 cup milk
6 tablespoons butter
1 teaspoon vanilla extract
2 eggs
2 cups flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or frozen raspberries

TO PREPARE THE CREAM CHEESE MIXTURE:
Combine the cream cheese, 1/3 cup sugar, 1 egg and 1/2 teaspoon vanilla in a bowl, mixing well; set aside.

TO MAKE THE MUFFINS:
Combine the milk, butter and 1 teaspoon vanilla in a saucepan. Heat over low heat until the butter melts, stirring constantly. Remove from the heat and cool to lukewarm. Beat in 2 eggs.

Combine the flour, 3/4 cup sugar, baking powder and salt in a bowl, mixing well. Add the milk mixture and stir just until mixed. Fold in the raspberries.

Fill 12 greased or paper-lined muffin cups 2/3 full. Top each muffin with 2 teaspoons of the cream cheese mixture and swirl slightly with a knife.

Bake at 400 degrees F for 20 minutes or until the tops spring back when lightly touched.

Makes: 12 muffins
Source: Everything but the Entree by Junior League of Parkersburg