Strawberry Cream Cheese Muffins

Strawberry Cream Cheese Muffins 2 - cups biscuit baking mix (I use Jiffy brand) 2 - tablespoons additional baking mix to toss the berries 2/3 - cup sugar 3 - ounces cream cheese, softened 1 - egg, beaten 1/3 - cup milk 1/2 - cup plain Greek yogurt 2 - tablespoons vegetable oil 1 - teaspoon vanilla or lemon extract 1 - cup fresh strawberries, chopped Preheat oven to 400 degrees F. Grease bottoms only of 12 muffin cups or line with paper baking cups. Using a small bowl toss the chopped strawberries in 2 tablespoons of baking mix and set aside. This will keep the strawberries from sinking to the bottom. In a large bowl, add the sugar and cream cheese, mix until blended. Add the remaining ingredients and lightly mix until blended. Gently fold the strawberries into batter. Divide batter evenly among cups (I use a spring form ice cream scoop). Sprinkle a little sugar on top and bake for 15-18 minutes or until golden brown. Let muffins cool in pan 5 minutes before removing to cool completely on a cooling rack.