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Makes 1 dozen
• 2 tablespoons sugar
• 2 tablespoons melted butter
• 2 tablespoons canola or other low-flavor oil
• 1 egg
• 1 cup milk
• 2 cups flour
• 1 tablespoon baking powder
• 1/4 teaspoon garlic salt
• a fresh grinding of white pepper
• 1 cup grated sharp cheddar cheese
• 8 ounces cream cheese, cut into 12 cubes
• 1/2 cup apricot or raspberry jam
Preheat oven to 400°.
In a mixing bowl, thoroughly blend the sugar, butter and oil. Add the egg and beat the mixture until flurry and light-colored.
Sift the dry ingredients together and add them to the mixing bowl alternately with the milk. Fold in the grated cheddar.
Butter a muffin tin, or spray it with oil, and half-fill each of the muffin cups with batter. Press a cube of cream cheese into each, and top with a spoonful of apricot jam. Cover with the remaining batter so no jam or cream cheese is visible.
Bake for 12-15 minutes at 400° until the top bounces back when you press your finger on the surface.
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