I will just have to admit that I love the rich creamy flavor of cream cheese. I like it in the form of a cheesecake to spreading it on a bagel.
My love for cream cheese is a result of my mother using it. For Sunday dinner, she would often make a green gelatin salad that had melted cream cheese. She would also make a cream cheese spread by beating cream cheese and sugar. She would then spread this on top of homemade gingerbread.
When I first began my culinary career, I did not know anything about pastries containing cheesecake filling. I can still remember the first recipes I developed many years ago with a similar filling – the Blueberry Cheesecake Muffin recipe OR Gluten Free Blueberry Cheesecake Muffin recipe. Actually it was probably very similar to the mixture that years later I put on the top of muffin batter. I think that was on Lemon Poppy Seed Muffin Mix, but, of course, it will work on any flavor of mix you want to use. This filling works well as a topping and would be really good on Martha White® Sweet Potato Flavored Muffins!
Keep this recipe in mind for unexpected company or a satisfying snack. If you have Martha White® Muffin Mixes and cream cheese on hand, the only other ingredients you’ll need are – milk, sugar and an egg.
Let me know how you like to dress up a muffin mix.