Monday, 29 June 2009

Srawberry Cheesecake Muffins

I was browsing through the blogs the other day. I always love to visit Rosie's as she is a wonderful baker and always has delicious delights to tempt. Do pay her Blog a visit if you haven't been. You are in for a treat I promise. She had a recipe for these muffins. I have never had much success with muffins, cupcakes and the like but when I saw these I just had to try again. I was confident if Rosie had made them she had followed a good recipe. I had everything to hand and off I went. Such a delicious treat and they worked perfectly. I just managed a photograph before they all disappeared..I was on a roll and decided to make another batch but this time replacing the strawberry with lemon. Also delicious. The lemon gave a lovely tang with the sweetness of the filling. You really need to try these. Of course if you don't it doesn't matter but you will never know the heaven you have missed.

With thanks to Rosie


Strawberry Cheesecake Muffins
(Adapted from 101 Cakes & Bakes Goodfood)

Makes 12

Ingredients
350g (12 oz) plain flour
1½ tbsp baking powder
150g (5 oz) caster sugar
½ tsp salt
2 eggs
250ml (9 fl oz) milk
75g (3 oz) butter, melted
For The Filling
175g (6 oz) soft cheese
3 tbsp caster sugar
6 small strawberries, halved

You will need a 12 holed muffin tin lined with 12 paper muffin cases

Method

Preheat the oven to 200°C/fan oven 180°C/400°F/gas Mark 6.

Sift the flour and baking powder into a large bowl, add the sugar and salt and mix through with a wooden spoon or whisk then leave aside.

In another bowl beat the eggs and milk together, and then stir in the melted butter. Make a well in the dry ingredients and pour in the liquid ingredients, now gently mix, it is quite normal to have a few lumps remaining in the mixture. Do not over mix or the muffins will not be light and airy. Mix the cream cheese and sugar for the filling together in a small bowl. Half fill the muffin cases with the muffin mixture, and then push half a strawberry into each muffin case. Place a teaspoonful of the sweet cream cheese on top, and then finish by spooning over the remaining muffin mixture to cover and fill each muffin case.

Bake in the preheated oven for 15 -20 minutes until well risen and golden on top. Leave to cool for 5 minutes before turning out on a wire rack to finish cooling.


To make the lemon version, leave out the strawberry. Finely grate the zest of a lemon and use the juice of half of it. Put about a third of the zest into the cheese mix along with about a teaspoon of juice. Put the rest of the zest and juice into the muffin mix.
















14 comments:

Gloria said...

I have to say are.......wonderful!! and yummy love them Brenda, beauty muffins,Gloria

Rosa's Yummy Yums said...

What an awesome combination! Those muffins must be divine!

Cheers,

Rosa

Understanding Alice said...

these look sooo yummy... shame the milk free husband cant eat them... actually he can in the winter (long story) but in the meantime im in search of a tofu "cheesecake" recipie i heard about... :)

arista said...

wow, they are deluxe muffins!

Coby said...

OHWOW! They look fabulous, and very much a special muffin using either version:D They sound so easy, are they really that easy? I want to dig in, I really really DO!:)

Mary said...

These cheescake muffins came out very nice , im going to copy out the recipe and try , thanks!

♥Rosie♥ said...

Hi Brenda, I am so pleased everything turned out well with your strawberry cheesecake muffins and wow they look gorgeous with that little peeking of pink cheesecake on top *slurp* Oh boy those lemon ones look amazing *a must try for me*.

Thank you also for all your kind words, you are so kind :0)

Rosie x

Clabby said...

Oh, Granny these are just perfect to make with our little crop of strawberries (that's if I can keep stop the wee man from eating them ;) ).

Laura @ Hungry and Frozen said...

These look beautiful! I feel like I could just lean into my computer screen and take a bite. I like that there is a lemon variation for those of us that don't have strawbs in season right now!

Rhyleysgranny said...

Gloria- Thank you. They are really a lovely bite.

Rosa - A great combination indeed. Irresistible.

Alice- Pity you can't try them. I have never used Tofu. Interesting.

Arista - they are but so easy.

Coby - Yes they really are that easy. If I can make them they must be :)

Mary - I hope you enjoy if you make them

Rosie - You are so welcome and thank you for the lovely recipe xxx

Kelmonkey said...

Ooh, these look so delicious! Perfect for teatime :)

Maria♥ said...

These look wonderful and the perfect summer muffin!

Maria
x

Anonymous said...

Dear Granny,
Thank you so very much for posting this recipe! I plan on making this batch of muffins along w/a batch of my Momma's Strawberry Shortcake Cupcakes for my little one's "Fancy Nancy" 4th birthday party this Saturday. Can't wait to taste!
Ericka
(Birmingham, Alabama)

Rhyleysgranny said...

Ericka- Thank you for your lovely comment. I so hope you enjoy. They really are delicious. I haven't made them in a while but it is strawberry season here so.............! I am intrigued by your momma's recipe for strawberry shortcake cupcakes. I hope you pop back and see this. I would love the recipe xxx