So I've just got back from 5 and a half weeks travelling around Australia and Singapore.. This time gave me some great inspiration for desserts and cakes! The Australian's are very big on muffins, and i have to say they make some of the best muffins I have ever tasted. Since I have been back in England i have tried out a couple of Australian recipes but so far this one has to be the mos successful.
Blueberry and cream cheese muffins:
Ingredients
280g Self Raising Flour
110g caster sugar
100g butter melted and cooled
100ml milk
2 eggs lightly whisked
1tsp of vanilla extract
150g blueberries
60g cream cheese
2 tablespoons of blueberry jam (optional)
Method
Preheat oven to 200°C. Lightly grease a 12-hole muffin pan.
Combine flour and sugar in a bowl. Make a well in the centre.
Whisk butter, milk, egg and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
Half fill muffin holes with mixture. Top each muffin with a cream cheese cube and 1/2 teaspoon jam (optional) and cover with remaining mixture.
Bake muffins for 15 to 20 minutes or until a skewer inserted into the top half of muffins comes out clean. Stand in pan for 5 minutes. Turn muffins onto a wire rack to cool slightly. Serve warm.
Happy Baking! x
Preheat oven to 200°C. Lightly grease a 12-hole muffin pan.
Combine flour and sugar in a bowl. Make a well in the centre.
Whisk butter, milk, egg and vanilla in a jug. Pour into well. Add blueberries and gently fold until just combined.
Half fill muffin holes with mixture. Top each muffin with a cream cheese cube and 1/2 teaspoon jam (optional) and cover with remaining mixture.
Bake muffins for 15 to 20 minutes or until a skewer inserted into the top half of muffins comes out clean. Stand in pan for 5 minutes. Turn muffins onto a wire rack to cool slightly. Serve warm.
Happy Baking! x
