1/3 cup warm milk
1 cup ordinary cream cheese
1 cup finely chopped onion
1 teaspoon salt
1 teaspoon prepared horseradish
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1/4 teaspoon salt
3/4 cup vegetable oil
2 cups cornmeal
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Place 8 muffin liners into the prepared pan. Pour 1/4 cup butter on each one.
In a large saucepan or small saucepan, combine milk, cream cheese, onion, salt, horseradish, eggs, lemon juice, lemon zest, lemon zest, lemon zest, lemon zest, and lemon zest. Stir together until all ingredients are blended.
Place the poached eggs in a small bowl. Blend the lemon juice with lemon zest and lemon zest with lemon zest. Stir the lemon zest and lemon zest into the egg mixture, creating a light and fluffy egg mixture. Transfer the egg mixture into the prepared pan.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Allow to cool. Preheat oven to 350 degrees F (175 degrees C). Remove muffins from pan and place under the broiler pan to cool completely.
Meanwhile, in a small bowl, whip the cream cheese to soften it. Spoon the softened cream cheese mixture into the muffin (replace the old one with the one with cream cheese). Sprinkle lemon zest on top of the muffins, and season with lemon zest.
Remove muffins from pan, and place on a serving plate. Top with lemon filling.