1 3/4 c
plain or vanilla yogurt
butter, melted (no substitutions)
half and half, heavy cream, evaporated milk, or milk
neufchatel or cream cheese, room temp.
blueberry preserves (or jam of your choice)
1Preheat oven to 350 degrees F. Coat muffin tin with nonstick spray or line with paper muffin cups.
2In a bowl, combine softened cream cheese, almond extract and powdered sugar; set aside.
3In a large bowl, whisk together yogurt, melted butter, egg, almond extract and half & half; set aside.
4In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Stir dry ingredients into yogurt mixture just until moistened.
5Spoon batter into prepared muffin cups filling half full.
6Top each batter filled cup with about 1 T. of cream cheese mixture and 1 tsp of preserves; top with remaining batter.
7Bake in preheated oven for about 25 minutes or until toothpick comes out clean and tops are golden.
8Standard size muffins: about 20 minutes
mini loaf pan: about 35-40 minutes
standard loaf pan: 50-60 minutes