Raspberry-Cream Cheese Muffins

Directions

1. 1
   Cream Cheese Filling: Mix all ingredients.
2. 2
   Refrigerate while preparing muffin batter.
3. 3
   Muffins: Mix dry ingredients in large bowl; set aside.
4. 4
   Beat eggs, buttermilk, butter, oil and vanilla with whisk until blended.
5. 5
   Add to dry ingredients; stir just until moistened.
6. 6
   Gently stir in raspberries and zest.
7. 7
   Line 72 (2-1/2 inch) muffin cups with paper liners (or line 18 cups for trial recipe).
8. 8
   Use #24 scoop to portion batter into cups.
9. 9
   Spoon Cream Cheese Filling into pastry bag fitted with 3/8-inch plain tip.
10. 10
    Use to pipe about 1 Tbsp.
11. 11
    Filling into center of each cup.
12. 12
    Bake in 350 degrees F-convection oven 16 to 18 min.
13. 13
    or until toothpick inserted in centers comes out clean.
14. 14
    Cool in pans 15 min.
15. 15
    Remove from pans to wire racks; cool completely.