Cranberry Orange Cheesecake Muffins
Heat oven to 400°F. Line muffin pan with paper baking cups or lightly grease.
For Filling: Using hand or stand mixer, beat cream cheese until smooth. Add powdered sugar, egg and vanilla and beat until combined and smooth. Stir in candied ginger. Set aside.
Stir together water, oil, eggs and muffin mix until blended. Gently stir undrained cranberries into batter.
Fill muffin cups ½ full. Add 1 ½ tablespoons filling to each cup. Top filling with more batter. Sprinkle a few bits of ginger on top.
Bake 18-22 minutes or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosed and remove from pan.