Instructions: Preheat oven to 400. Butter and flour 10 muffin cups. In large bowl combine muffin
mixes, scallions, cilantro, jalapenos, zest and cumin. With fork cut in cream cheese until only very small pieces remain. Lightly beat buttermilk with eggs; stir into dry mixtue until
just combined (batter will be lumpy). Let stand 5 minutes. Divide batter evenly among muffin cups. Bake 15-18 minutes. Divide batter evenly among muffin cups. Bake 15-18 minutes or until golden. Cool 5 minutes. Remove from pans; cool completely on wire rack. To make up to 1 week ahead, wrap cooled, baked muffins in foil; place in plastic food storage bags and freeze.

Yield: 10 muffins

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