1 (3 oz.) pkg. cream cheese, softened
4 tbsp. sugar, divided
1 (15.6 oz.) pkg. cranberry-orange quick bread mix
1 c. milk
1/3 c. vegetable oil
1 egg

In a small mixing bowl, beat the cream cheese and 2 tablespoons sugar until smooth; set aside. Place the bread mix in another bowl. Combine the milk, oil and egg; stir into bread mix just until moistened. Fill paper-lined muffin cups one-fourth full with batter. Place 2 teaspoons cream cheese mixture in the center of each; top with remaining batter. Sprinkle with remaining sugar.

Bake at 400°F for 18 to 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen.