Berry Cream Cheese Muffins

Don't you just love it when an early morning creation actually turns into something edible. Not only edible, but down right yummy. And, not in any way resembling a hockey puck. Well you just never know with baking. As I've said before, baking is a precise science. You start futzing around with the dynamics of a recipe and quite often you get a muffin-hockey puck or just a rock. I'm not sure which is worse. I've not convinced my family to consume either (willingly). But today was a different day. Today my monkeying around with ingredients paid off. My girls actually both ate breakfast.  Any mother of small picky princesses/princes truly knows what an accomplishment this can be!  Yet, the most amazing part of all is that the whole recipe only had 4 tablespoons of sugar. That's almost unheard of for a toddler/preschooler to consume anything with such a small increment of sugar! No bouncing off the wall-.crazy kids for me today....Enjoy!

Berry Cream Cheese Muffins
Ingredients:
2 1/4 c. self rising flour
4 tablespoons white sugar
1 large egg
1 cup milk
1/4 c vegetable oil
8 oz whipped berry cream cheese
Directions:
Preheat oven to 425 degrees.
In a large bowl, cream together the cream cheese and sugar. Add the oil and egg. Alternate adding the flour and milk until just mixed. Do not overmix.
Grease or line 12 muffin cups. Divide batter among the muffin cups. Bake for 20-25 minutes.