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Sherry's Berry Berry Cheesecake Muffins

Kraft Memeber Recipe
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Makes: 18 servings Total Time: 55 min
Category: Breads Sub Category: Muffins

what you need
  • 1/3 cup softened butter
  • 3/4 cup sugar
  • 2 lg eggs
  • 1-1/2 cups all-purpose flour
  • 1-1/2 tsp. baking powder
  • 1-1/2 tsp. cinnamon
  • 1/3 cup 1% milk
  • Filling:
  • 2 pkg. (3 oz. each) Kraft Reduced-Fat Cream Cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1 cup fresh or frozen blueberries, thawed
  • 3/4 cup fresh or frozen raspberries, thawed
  • Topping:
  • 1/4 cup all-purpose flour
  • 2 Tbsp. brown sugar
  • 1 tsp. cinnamon
  • 1-1/2 Tbsp. cold butter
make it
Preheat oven to 375°F. Spray a 12 cup muffin pan with cooking spray and spray a 6 cup muffin pan with cooking spray. In lg bowl, cream butter and sugar. Add eggs, beat well. In small bowl, combine flour, baking powder and cinnamon. Add to creamed mixture, alternately with milk. Fill muffin cups half-full.

In small bowl, beat cream cheese, sugar and egg until smooth. Fold in the berries. Drop a rounded Tbsp. of mix into the center of each muffin.

In small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle over batter.

Bake for 25-30 min or until toothpick inserted in center comes out clean. Cool 5 min. Remove to wire racks, serve warm. Refrigerate leftovers.
Great berry muffins. I like to use frozen berries, thawed. I especially like using frozen wild blueberries. These are scrumptious muffins.
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