Raspberry Cheesecake Muffins 



Filling
4 ounces cream cheese, softened
1/4 cup powdered sugar
1/4 cup raspberry jam


Muffins
2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 1/4 cups milk
1/2 cup brown sugar
1/3 cup butter, melted
1 teaspoon lemons, zest of
1/2 teaspoon vanilla

Directions:
Mix together the cream cheese and powdered sugar until smooth; set aside. In a large bowl, combine muffin ingredients. Do not over beat. Grease 12 muffin cups or use paper liners. Spoon half the batter into muffin cups. Then spoon 1 tablespoons cream cheese mixture and 1 teaspoons jam into each cup.
Spoon remaining batter on top. Bake at 375 degrees for 20 minutes, or until lightly browned.
Cool in pan for 5 minutes, then remove muffins and cool on rack.