Blueberry muffin mix gets kicked up a notch with a yummy, citrus cheesecake filling!
So this time next month around here we will be in the throws of going back to school. Work, college courses, preschool, and daycare... ahhh!! I can already feel my blood pressure rising with the crazy schedules and everything else that goes along with it - backpacks, back to school clothes, forms to fill out (do they ever end?), lunches, etc. etc. etc.
I mean I think you all know that mornings are just not my thing. I will be more than happy to get you juice, bananas, cereal, grapes, milky, Curious George on Netflix, and find your Iron Man costume AFTER I've had my coffee. Before that, you will have to fend for yourself my friends.
So now you see my anxiety that is back to school mornings? I NEED recipes like this one to help my busy mornings to go smoothly. Martha White has agreed to debut their newest muffin recipe right here on Mostly Homemade Mom! I mean come on, blueberry muffins meet cheesecake - does breakfast get any better than this?
Heat oven to 375 degrees. Spray muffin tin with nonstick spray, or line with paper muffin liners (I spray the inside of the liners with nonstick spray, it helps the muffins release from the paper). In a medium bowl, stir together cream cheese, sugar, and orange peel. Beat until smooth. Add egg, beat well. In a separate bowl, combine muffin mix and milk. Stir until just moistened. Fill muffin cups 2/3 filled with batter. Spoon 1 tablespoon of cream cheese mixture on top of the batter in each muffin cup. Bake 22 - 25 minutes or until cheesecake has set. Garnish with optional orange peel if desired.
I mean seriously, blueberry muffin meets cheesecake. Do I need to say anymore? :) Thank you so much, Martha White, for allowing me to debut this amazing recipe! Keep 'em coming.