Blueberry & CREAM CHEESE muffins
MAKES: 12 muffins
INGREDIENTS
Wet Ingredients
◘ 100ml plain yogurt
◘ 100ml Bonsoy soy milk
◘ 140 g butter, melted
◘ 2 Tbsp lemon juice
◘ 2 eggs, room temperature
◘ 250g fresh blueberries (reserve some for topping)
◘ 100g cream cheese for topping, cut into 1cm dice
Dry Ingredients
◘ 360g Casalare 'Yourself' Raising Flour (reserve 2 Tbsp for coating blueberries)
◘ 200 g fine raw sugar
DIRECTIONS
1. Preheat your oven to 190°C. Line 12-hole muffin pan with baking liner.
2. In a medium bowl, place all the wet ingredients and whisk to combine well. Set aside.
3. Transfer 2 Tbsp reserved flour into a small bowl, add the blueberries, and toss to coat (if using frozen blueberries, do not defrost them at this stage and reserve the flour to coat until the batter has been prepared).
4. In a large bowl, whisk the dry ingredients.
5. Add the wet mixture to the dry ingredients and combine.
6. Gently fold in the coated blueberries (frozen blueberries can be taken out of the freezer to be coated and added at this stage)
8. Spoon the batter into the prepared muffin pan and smooth the tops of the muffins. Place reserved blueberries and diced cream cheese on top.
9. Bake in the oven for about 8-10 minutes until the muffins begin to rise and the edges become golden brown. Reduce the oven temperature to 175°C. Continue baking for further 10-12 minutes until a skewer inserted comes out clean.
10. Remove the muffin pan and let it cool it for 10 minutes, then transfer the muffins to a wire rack to cool completely.