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 blueberry cheesecake flavored muffin mix, (gluten free variety) |
|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.
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