Lemon Cream Cheese Muffins

1 egg

1/2 cup oil + 1 tbl.

1/2 cup milk

2/3 cup sugar

4 ounces cream cheese, softened

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 lemon

powdered sugar

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 2/3 full.

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.