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Blueberry Cheesecake Muffins

Enjoy the surprise as you bite into these muffins. Vanilla can be replaced by orange water for an extra special flavour.


For the filling:


  1. Preheat overn to 200oC/Gas 6/Fan oven 180oC. Place 12 muffin cases or jumbo baking cups in muffin tins.
  2. Sift the flour and baking powder into a large bowl, stir in the sugar and salt. Beat the eggs and milk together in a jug, add the vanilla before stirring in the butter. Gently mix into the dry ingredients to make a lumpy mixture - don't worry about the lumps but dont overmix!
  3. Mix together the soft cheese and sugar. Half-fill the mufin cases with the muffin mixture. Push 3 blueberries into each and top with a teaspoon of soft cheese. Spoon the remaining muffin mixture over the soft cheese to fill the cases
  4. Bake for 15 - 20 minutes until well risen and golden on top. Don't be tempted to eat them until they have cooled on a wire rack!

If you fancy a change, replace the vanilla with 2 dstsp of Steenbergs orange blossom water - delicious!


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