Lemon Cream Cheese Muffins
1/2 cup oil + 1 tbl.
1/2 cup milk
4 ounces cream cheese, softened
1 1/2 teaspoons baking powder
Preheat oven to 375ºF. Grate zest from lemon and juice lemon.
Mix egg, oil, milk and sugar together. Cut cream cheese into
small pieces, mix with 2 Tbsp. flour. Add half of the lemon peel and toss
together to thoroughly coat cream cheese bits.
Add flour, baking powder, salt, lemon juice and remaining
lemon peel, and mix well.
Spoon into muffin tins lined with paper cups, filling about
Bake for 20-25 minutes. Cool in muffin tin for about 5
minutes, then turn out to a wire rack with a piece of wax paper underneath and
let cool another 10 minutes.
Meanwhile, make glaze: to an additional 2 Tbsp. lemon juice, add enough powdered
sugar to make of a consistency for drizzling over top of warm muffins
(approximately 1/4 to 1/3 cup). Mix lemon juice and powdered sugar well,
dissolving all sugar lumps until smooth.
Spoon glaze over warm muffins and spread it over the tops,
using a pastry brush if needed. Let cool completely, or if you can't wait that
long, let muffins sit another 10 minutes or so until glaze has set a bit.