Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins

Strawberry Cheesecake Muffins



350g / 12 oz plain flour
1 1/2 tbsp baking powder
140g / 5oz caster sugar
finely grated rind of 2 medium oranges
1/2 tsp salt
2 eggs
250ml / 9 fl oz milk
85g / 3oz melted butter


For the filling:


175g / 6oz half-fat soft cheese
3 tbsp caster sugar
6 small strawberries, halved


Preheat the oven to 200 degrees Celsius (180 degrees Fan). Line a muffin tin with 12 paper cases. Sift the flour and baking powder into a large bowl, then stir in the sugar, orange rind and salt.

Beat the eggs and milk together in a jug or bowl, then stir in the butter and gently mix into the dry ingredients to make a loose, slightly lumpy mixture. Do not over mix or the muffins will be tough.

Mix together the soft cheese and sugar for the filling. Half fill the paper cases with the muffin mixture, then push half a strawberry into each. Top with a teaspoon of sweet cheese, then spoon over the remaining muffin mixture to cover and fill the muffin cases.

Bake for 15 minutes or until well risen and golden on top. Remove from the tin and allow to coll completely on a wire rack.