Gluten-Free Blueberry Cheesecake Muffins
These muffins are so tasty, it’s hard to believe that they’re gluten free!
Serves 12 |
|1 cup milk |
|3 tablespoons sugar |
|1 egg |
|2 packages gluten free blueberry cheesecake flavored muffin mix |
|6 oz cream cheese, softened |
| Cooking Spray |
|1/2 teaspoon orange peel, grated, optional |
- Preheat oven to 375° F.
- Grease the insides on a 12 cup muffin tray with cooking spray.
- In a mixing bowl, combine sugar and cream cheese, and orange peel if using. Beat ingredients together until smooth. Add in the egg and beat again until well blended.
- Pour milk and muffin mix into a separate mixing bowl. Stir ingredients together until moist. Pour muffin mixture into muffin tray. Add 1 tablespoon of cream cheese mixture into center of each muffin cup. Press spoon down until the muffin batter, remove excess.
- Place muffin tray into oven, bake for 25 minutes. Remove muffin tray from oven, let cool before serving.