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1 (3 oz.) pkg. cream cheese, softened
4 Tbsp. sugar, divided
1 c. reduced fat 2% milk
1 egg
1 (about 15 oz.) pkg. cranberry quick bread mix

Preheat oven to 400 degrees. Grease 12 muffin cups. Beat cream cheese and
2 tablespoons sugar in small bowl until well blended. Beat milk, oil
and egg in large bowl until blended. Stir in quick bread mix just
until dry ingredients are moistened. Fill muffin cups 1/4 full with
batter. Drop 1 teaspoon cream cheese mixture into center of each
cup. Spoon remaining batter over cream cheese mixture. Sprinkle
batter with remaining 2 tablespoons sugar. Bake 17 to 22 minutes, or
until golden brown. Cool 5 minutes. Remove from muffin cups to wire
rack to cool. Makes 12 muffins.

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