Page 326 - Cupcakes

1 teaspoon grated fresh lemon zest

½ teaspoon pure vanilla extract
1 package (15.8 ounces) lemon poppy seed muffin mix

1 cup milk
¾ cup vegetable oil

1 large egg

1. Place a rack in the center of the oven and preheat the oven to 400°F. Mist the
bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.

2. Prepare the cheesecake filling: Place the cream cheese, egg, sugar, lemon zest,
and vanilla in a large mixing bowl. Blend with an electric mixer on low speed
until the mixture is creamy, 1 minute. Set aside.

3. Prepare the muffin batter: Place the muffin mix in a large mixing bowl and
make a well in the center. Place the milk, oil, and egg in the well and stir the wet
ingredients with a fork to combine and break up the egg yolk. Stir the wet and
dry ingredients together with a wooden spoon just until combined, 20 strokes.
The batter will still be a little lumpy. Spoon or scoop ⅓ cup batter into each
prepared muffin cup, filling it three quarters of the way full. Place a heaping
tablespoon of the cream cheese mixture on top of each muffin. Place the pan in
the oven.

4. Bake the muffins until they are golden and just spring back when lightly
pressed with your finger, 20 to 22 minutes. Remove the pan from the oven and

place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges
of the muffins, lift them up from the bottom of the cups using the end of the
knife, and pick them out of the cups carefully with your fingertips. Place them
on a wire rack to cool for 15 minutes. The muffins are ready to serve.

Store these muffins, in a cake saver or under a glass dome, at room
temperature for up to 2 days or in the refrigerator for up to 5 days, or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the

muffins overnight in the refrigerator before serving.