cream cheese filled sweet potato muffins

How To Make cream cheese filled sweet potato muffins

• 
  Step 1
  Place oven rack in middle position and preheat oven to 350ºF.
• 
  Step 2
  Lightly grease muffin tin or use cupcake liners.
• 
  Step 3
  Make the filling first: Use electric hand-mixer to beat cream cheese with 1/2 cup sugar, until lightened and rather fluffy (about 3 minutes.)
• 
  Step 4
  Add egg, vanilla and lemon juice; beat until well blended. Set aside. Wash beaters.
• 
  Step 5
  Make the sweet potato batter: In mixing bowl, combine butter and sugar; use electric hand-mixer to beat until light and fluffy.
• 
  Step 6
  Add eggs; beat well.
• 
  Step 7
  Add sweet potatoes and mix well.
• 
  Step 8
  In a small bowl, combine flour and soda; add to creamed mixture; use a spatula or wooden spoon to blend just enough to moisten dry ingredients.
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  Step 9
  Spoon into prepared muffin tins to 1/2 full.
• 
  Step 10
  Use a spoon to make a depression in the center of each to form a "nest" or "well."
• 
  Step 11
  Spoon about 1/2 tablespoon of cream cheese mixture into each "well." (If there is any left over, you may add a little more to each muffin.)
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  Step 12
  Bake in preheated oven at 350ºF for 25 minutes.
• 
  Step 13
  Remove from oven and allow to rest 5-6 minutes then run a knife around each muffin to loosen from pan. The cream cheese middle will settle and sink a bit as they cool.
• 
  Step 14
  Serve at room temperature or cold. Store and refrigerate in an airtight container.
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