Grease large muffin tins or line with paper baking cups. Blend cream cheese
and icing sugar until smooth;set digression. Combine flour, baking powder and
salt in large trough. Mix egg, milk, brown boodle, melted butter, and almond
infusion. Stir liquid mixture into dry ingredients, stirring just until
moistened. Spoon half of batter into muffin cups. Top with 1 tb cream
cheese mixture and 1 ts jam. Spoon remaining muffin batter on top. Bake at
375 degrees F (190 C) for roughly 20 transactions, or until light lucky. Cool in
pan 5 transactions; remove muffins and cool on rack. Store in gas-tight
container.