2 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon chopped walnuts (I used pecans)
1/2 cup vegetable oil
1 package (ounces) cream cheese, softened
1/3 cup sugar
1 jar (10 ounces) Dickinsons Seedless Raspberry Preserves (or your favorite flavor of seedless preserves or fruit curd
Fresh raspberries and mint leaves, optional
Prepare dough: In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir in nuts. Add eggs and oil; mix well.
Fill greased or paper-lined muffin cups two-thirds full. Prepare cream cheese topping: In a small bowl, stir together cream cheese, sugar and egg; spread over dough. Drop by tablespoonfuls into the center of each muffin. Drop raspberry preserves by tablespoonfuls into the center of each muffin. Bake at 350 0 for 12-15 minutes or until a toothpick comes out clean. Remove from pan and cool on wire rack. Yield: 3 dozen mini muffins.