fills 16-20 muffins
8 ounces cream cheese (room temperature), ricotta cheese or dry cottage cheese
1/3 cup sugar
2 tablespoons flour
1 teaspoon vanilla
zest (yellow rind) of one lemon, grated
Stir until well combined. Filling will keep in refrigerator for 1 week. Put 1 heaping tablespoon batter into muffin liner or pan. Top with 2 teaspoons cream cheese filling. Spread about a heaping tablespoon of batter over filling to cover completely. Bake as normal.
A spoonful of marmalade or jam can be used as an alternate filling.