TUESDAY'S TREAT

Muffins are so versatile. They are great for a quick breakfast, easy to tuck into a  lunchbox, and already in individual servings. Today's recipe features Granny Smith apples, which add a healthy twist. It comes from the current issue of COOKING WITH PAULA DEEN.

APPLE CREAM CHEESE MUFFINS
3 1/4 c. all-purpose flour
1 tbsp. baking powder
2 tsp. ground cinnamon, divided
1 tsp. salt
1 (8oz.) pkg. cream cheese, softened and divided
2 c. granulated sugar, divided
1/4 tsp. almond extract
1/3 c. firmly packed light brown sugar
2 tbsp. butter, softened
1/2 c. vegetable oil
1/3 c. whole milk
2 large eggs
1 c. peeled and shredded Granny Smith apple

Preheat oven to 350. Line 12 jumbo-size muffin cups with paper liners.
In a medium bowl, whisk together 3 c. flour, baking powder, 1 tsp. cinnamon, and salt; set aside. In a medium bowl, beat 4 oz. cream cheese, 1/2 c. granulated sugar, and almond extract at medium speed with a mixer until smooth; set aside. In a small bowl, stir together brown sugar, remaining 1/4 c. flour, and remaining tsp. cinnamon. Using a pastry blender, cut in softened butter until mixture is crumbly; set topping aside.
In a large bowl, beat remaining 4 oz. cream cheese and remaining 1 1/2 c. granulated sugar at medium speed with a mixer until fluffy. Add vegetable oil and milk, beating until smooth. Add eggs, beating until combined.  Stir in shredded apple and flour mixture until well combined.
Divide batter among prepared muffin cups. Divide cream cheese mixture among muffin cups, dropping into center of batter. Sprinkle batter with topping.
Bake 30-35 minutes or until golden brown.