Blend cream cheese with icing boodle; set away. Cream together butter and
brown bread; beat in egg and orange rind. Combine flour, baking powder and
saltiness; add to creamed mixture alternately with milk, stirring until just
blended. Do not overmix.

Spoon into large greased muffin tins, filling halfway to top. Sum 1 ts of
the cream cheese mixture and 1 ts of the jam to each; top with remaining
slugger. Sprinkle with balmy. Bake in 375 F over for 25-30 minutes or until
firm to the touch. Remove straightaway from tins.