CHEESECAKE POPPY SEED MUFFINS Recipe

Ingredients

1 1 box 1 box Betty Crocker® lemon-poppy seed muffin mix
1 1 package 1 package (3 ounces) cream cheese, softened
3/4 3/4 cup 3/4 cup milk
1/4 1/4 cup 1/4 cup vegetable oil
2 2 eggs 2 eggs
1 1. Heat to 425°F. 12 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms only of muffin cups.
2 2. Squeeze 10 1 packet (from muffin mix) about 10 seconds (do not microwave). Cut off tip of 1 corner of packet with scissors. In small bowl, stir together cream cheese and about half of the glaze. Reserve remaining glaze for topping.
4 4. Bake 17 to 22 5 5 or until golden brown and tops spring back when lightly touched. Cool 5 minutes; remove from pan. Cool 5 minutes longer. Drizzle remaining Glaze over muffins; serve warm.

Refrigerate any remaining muffins.