Lemon Cheesecake Muffins

2 (3 ounce) packages cream cheese, softened
2 tablespoons sugar
1 egg
2 (7.6 ounce) package lemon poppyseed muffin mix
1 1/4 cups milk

Heat oven to 400 degrees F. Line 12 muffin cups with paper baking cups; spray paper cups with nonstick cooking spray.

In medium bowl, combine cream cheese and sugar; beat until smooth. Add egg; beat well.

In large bowl, combine muffin mix and milk; stir just until dry ingredients are moistened. Spoon batter evenly into sprayed lined muffin cups.

Spoon 1 tablespoon cream cheese mixture into center of batter in each cup, pressing back of spoon down into batter and scraping off cream cheese mixture with another spoon.

Bake at 400 degrees F for 15 to 18 minutes or until muffins are golden brown and cream cheese is set. Store in refrigerator.

12 muffins