Cheese Danish Muffins
A tribute to the universally favored cheese danish--hopefully with less fat and calories:) these are really fabulous if drizzled with a simple lemon glaze (some powdered sugar and lemon juice).
Steps
Preheat oven to 400f.
Have ready 12 greased or paper-lined standard-size muffin cups.
In a small bowl , beat the cream cheese , 2 tbsp.
Sugar , and lemon juice until fluffy.
Set aside.
In another bowl , beat the egg lightly with a fork.
Add the milk , melted butter , and lemon zest.
In another bowl , combine the flour , sugar , baking powder , and salt.
Add the egg mixture just until combined.
Do not overmix.
Fill the muffin cups 1 / 2 full.
Place 1 tbsp.
Of the cheese mixture in the center of each cup.
Cover with remaining batter.
Bake for 20 minutes , until tops are lightly golden and a toothpick tests out clean.
Cool 5 minutes in the tins before inverting onto wire racks.
Dust with powdered sugar or drizzle with a lemon glaze , if desired.
Serve warm or cool.
Store covered in the refrigerator.
Bring to room temperature before serving.
Ingredients
cream cheese, sugar, lemon juice, egg, milk, butter, lemon, zest of, flour, baking powder, salt