1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
6 eggs
1/2 cup milk
2 teaspoons vanilla extract
1 (16 ounce) package cream cheese, softened
1 cup heavy whipping cream
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, mix flour, baking powder, baking soda, salt, cinnamon and eggs. Beat egg mixture into flour mixture in large bowl until well blended. Stir in milk, vanilla extract and cream cheese. Fold in parsley. Spoon batter into prepared muffin liners. Fill muffin liners with batter.
Bake in preheated oven for 20 to 25 minutes or until toothpick inserted in center comes out clean. Serve warm or cold.