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Ingredients
Strawberry Cheecake Muffins
- For the batter
- 150 grams Strawberries
- 250 grams Pastry flour
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 egg
- 100 grams sugar
- 80 milliliters vegetable oil
- 150 grams Whipped cream
- 120 grams Buttermilk
- For the filling
- 80 grams Strawberries
- 70 grams cream cheese
- 1 Tbsp Whipped cream
- 2 Tbsps sugar
- 12 Paper baking molds (or 1 muffin tin)
For the batter: Rinse, hull, pat dry and chop the strawberries. In a bowl, whisk together the flour, baking powder and baking soda and fold in the strawberries.
In a bowl, whisk together the sugar, oil, cream and buttermilk. Whisk in the egg. Stir the flour mixture into the egg mixture mixing only until moistened, don't over mix.
For the filling: Rinse, hull, pat dry and chop the strawberries and stir in the cream cheese, cream and sugar.
Preheat the oven to 180°C (appoximately 350°F). Grease a 12 cup muffin tin or line with cupcake papers. Place half of the batter into the tin, spoon the chopped strawberries and cream cheese on top, then spoon the remaining batter over.
Bake until a toothpick inserted in the center of a muffin comes out clean, 20 - 25 minutes. Remove from the tin and transfer to a wire rack to cool.