BLACKBERRY CHEESECAKE MUFFINS

Here's a treat that you can even have for breakfast if you're running a bit late.  These tasty little muffins start with a box mix so prep time is quick and easy.  Enjoy!

BLACKBERRY CHEESECAKE MUFFINS

Makes:  12 servings
Prep Time:  25 minutes
Cooking Time:  30 minutes

Ingredients:

1 box white cake mix
8 oz. of cream cheese, softened
1/2 cup sour cream
2 eggs
1/4 cup
1 graham crust (already made in a tin)
1/4 cup of blackberry preserves

Cheese Filling Ingredients:

8 oz. of softened cream cheese
1/4 cup sugar
1 egg
1/2 teaspoon lemon juice

Directions:

Lightly grease muffin pans, enough for 12 muffins.  Preheat your oven to 350 degrees.

For the batter, mix the cake mix, softened cream cheese, sour cream, eggs and 1/4 cup sugar, beat for 3 minutes on medium speed.

In a small mixing bowl, mix the cheese filling ingredients until smooth, set aside when mixed.

For the crust, dump the ready made graham crust into a zipper bag and roll it until it's fine crumbs.  Divide these crumbs into 12 portions to fill the bottom of the muffin pan.  Press lightly.  Reserve a little for topping the muffins.

Fill the muffin cups all the way to the top with the batter.  Put one (1) teaspoon of blackberry preserves on the top of each muffin batter, and with a teaspoon, gently cut the preserves into the batter.

With the back of a spoon dipped in water to keep it from sticking, indent the batter and top it with a dollop of the filling to the cover the preserves.  Sprinkle the muffins with the remaining graham crumbs and bake for 25-30 minutes.  Let the muffins cool for 10 minutes before removing them from the pan.


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