Berry Cheesecake Muffins
Makes 6 large muffins
1 3/4 cup SR Flour
2 eggs lightly beaten
1/4 cup oil
2 Tbsp raspberry jam
1/4 cup mixed berry yoghurt
1/2 cup caster sugar
50g cream cheese (cut into 6 equal portions)
1 Tbsp raspberry jam (extra)
icing sugar to dust
1. Lightly grease 6-hole muffin tin. Sift flour into large bowl. Make well in centre. Mix eggs, oil, jam, yogurt and sugar in separate bowl. Add to flour and mix until just combined. Do not over-mix.
2. Spoon mixture into each hole so it is 1/2 full, top with cream cheese portion and spread extra jam on top. Cover with remaining muffin mixture.
3. Bake for 30 minutes or until golden. Turn out onto wire rack to cool. Dust with icing sugar. Serve.