It’s a double dessert day at the South Arm Cooking Club for Seniors. Michelle also prepared a Cream Cheese and Lemon Muffins in her mission to use up the cream cheese in stock.

I really enjoyed these Cream Cheese and Lemon Muffins. It is moist, lemony and there are chunks of cream cheese in it.

Ingredients

• 1 1/4 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 package (4 oz/125 gram) cream cheese, cut into bits
• 1 egg
• 1/2 cup milk
• 1/3 cup vegetable oil
• 1 tablespoon grated lemon rind
• 1 tablespoon lemon juice

Source: via Michelle

Yield 8 muffins

Instructions

1. In a large bowl, stir together flour, sugar, baking powder and salt. Add cream cheese bits and gently mix.
2. In a separate bowl, whisk together egg, milk, oil, lemon rind and lemon juice.
3. Pour dry ingredients into wet ingredients and stir until just combined.
4. Spoon batter into 8 greased (or paper cup lined)  muffin cups.
5. Bake in the center of a 350F preheated oven for 20 to 25 minutes or until the tops are firm to the touch.
6. Brush glaze over hot muffins.