Berry Cheesecake Muffins
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1 3/4 cups S/R flour
2 eggs, lightly beaten
1/4 cup oil (I used sunflower oil)
2 tablespoons raspberry jam
1/4 cup mixed berry yoghurt (I used strawberry)
1/2 cup caster sugar
50 gr cream cheese
1 tablespoon raspberry jam - extra for filling
In a large bowl, sift the flour and make a well in the centre.
In a separate bowl, add eggs, oil, jam, yoghurt and sugar and mix with a fork to combine.
Add the wet mixture to the flour, and mix the batter until just combined.
Spoon 3/4 of the mixture into muffin tin. ** This mixture makes 8 standard sized muffins.
Cut the cream cheese into equal portions, and place a portion on the centre of each muffin.
Spread tops with jam, then cover with remaining muffin batter.
Oven 160 degrees fan forced or 180 degree conventional - 30 minutes or until golden brown.
When cool, you can sift icing sugar on top, which is optional.
Recipe from my old Family Circle recipe book.
2 eggs, lightly beaten
1/4 cup oil (I used sunflower oil)
2 tablespoons raspberry jam
1/4 cup mixed berry yoghurt (I used strawberry)
1/2 cup caster sugar
50 gr cream cheese
1 tablespoon raspberry jam - extra for filling
In a large bowl, sift the flour and make a well in the centre.
In a separate bowl, add eggs, oil, jam, yoghurt and sugar and mix with a fork to combine.
Add the wet mixture to the flour, and mix the batter until just combined.
Spoon 3/4 of the mixture into muffin tin. ** This mixture makes 8 standard sized muffins.
Cut the cream cheese into equal portions, and place a portion on the centre of each muffin.
Spread tops with jam, then cover with remaining muffin batter.
Oven 160 degrees fan forced or 180 degree conventional - 30 minutes or until golden brown.
When cool, you can sift icing sugar on top, which is optional.
Recipe from my old Family Circle recipe book.
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they are next on the list for baking thanks penny. Hurry up shopping day
