Domestic Godess

Sometimes I get the urge to bake. No I don't mean packet mix cakes. I'm talking about from scratch sifting flour and using a zillion bowls and measuring cups! I had some strawberrys fresh from the farm, cream cheese and yogurt in the fridge perfect for whipping up these Strawberry and Cream Muffins.

They were pretty easy to make too and look pretty spiffy cut in half, would be an impressor for afternoon tea with the girls especially with a glass of strawberry champagne!

Strawberry and Cream Muffins

(Family Circle Fabulous Fast Cakes)

2 eggs

1/4 cup oil

2 tbs strawberry jam

1/4 cup strawberry yogurt

1/2 cup caster sugar

1 3/4 cup self-raising flour

100g cream cheese

1/4 cup strawberry jam

Cream Cheese Icing

100g cream cheese

3/4 cup icing sugar

2 tsp milk

Fresh strawberrys to decorate

1.  Preheat oven to 180c. Brush melted butter into 8 muffin cups (I used a tray of 6 texis muffin tray)

2.  Place eggs, oil, jam, yogurt and sugar in a large mixing bowl. Using a wooden spoon, beat mixture 1 min or until well combined. Add sifted flour, stir until just combined, don't overbeat.

3.  Place 2-3 tablespoons of mixture into each muffin cup. Cut cheese into eight pieces. Place a piece in the centre of each muffin. Top each piece with 2 tsp jam. Divide remaining mixture evenly between muffins.

4.  Bake for 30 mins or until muffins are puffed and lightly golden. Stand 5 mins in tin before turning onto wire rack to cool.

5. To make icing use electric beaters and beat cream cheese and sifted icing sugar together until light and creamy. Add milk and beat for 2 mins or until mixture is smooth and fluffy. Spread icing over cake using a wide knife. Just before serving decorate with fresh strawberrys.
NB: For a lighter on the waist line version just dust with icing sugar and top with strawberrys.

Enjoy!