Muffins neh sangat sedap sebab selain daripada ada blueberry filling...ada cream cheese jugak...tuh yang buat sedap kot..resepi asal guna buat strawberry..memandangkan tak ada stok strawberry, so ganti la dengan blueberry filling..korang boleh je nak bubuh apa filling pun..janji sodappp...Actually dah lama resepi neh sampai tatau la ambek dari mana, tapi berdasarkan kepada image yang berserta dengan resepi tuh..tertera watermark Baking Cakes Galore. Agaknya tuh la tuan punya resepi...
Neh resepinya..tq kepada empunya resepi...
Ingredients
350g (12 oz) plain flour
1½ tbsp baking powder
150g (5 oz) caster sugar
½ tsp salt
2 eggs
250ml (9 fl oz) milk
75g (3 oz) butter, melted
For The Filling
175g (6 oz) soft cheese + ½ egg (saya guna cream cheese Kraft)
3 tbsp caster sugar
6 small strawberries, halved (saya guna blueberry filling)
350g (12 oz) plain flour
1½ tbsp baking powder
150g (5 oz) caster sugar
½ tsp salt
2 eggs
250ml (9 fl oz) milk
75g (3 oz) butter, melted
For The Filling
175g (6 oz) soft cheese + ½ egg (saya guna cream cheese Kraft)
3 tbsp caster sugar
6 small strawberries, halved (saya guna blueberry filling)
Method
Preheat the oven to 200°C/fan oven 180°C/400°F/gas Mark 6.
Sift the flour and baking powder into a large bowl, add the sugar and salt and mix through with a wooden spoon or whisk then leave aside.
In another bowl beat the eggs and milk together, and then stir in the melted butter. Make a well in the dry ingredients and pour in the liquid ingredients, now gently mix, it is quite normal to have a few lumps remaining in the mixture. Do not over mix or the muffins will not be light and airy. Mix the cream cheese and sugar for the filling together in a small bowl. Half fill the muffin cases with the muffin mixture, and then push half a strawberry into each muffin case. Place a teaspoonful of the sweet cream cheese on top, and then finish by spooning over the remaining muffin mixture to cover and fill each muffin case.
Bake in the preheated oven for 15 -20 minutes until well risen and golden on top. Leave to cool for 5 minutes before turning out on a wire rack to finish cooling.
Preheat the oven to 200°C/fan oven 180°C/400°F/gas Mark 6.
Sift the flour and baking powder into a large bowl, add the sugar and salt and mix through with a wooden spoon or whisk then leave aside.
In another bowl beat the eggs and milk together, and then stir in the melted butter. Make a well in the dry ingredients and pour in the liquid ingredients, now gently mix, it is quite normal to have a few lumps remaining in the mixture. Do not over mix or the muffins will not be light and airy. Mix the cream cheese and sugar for the filling together in a small bowl. Half fill the muffin cases with the muffin mixture, and then push half a strawberry into each muffin case. Place a teaspoonful of the sweet cream cheese on top, and then finish by spooning over the remaining muffin mixture to cover and fill each muffin case.
Bake in the preheated oven for 15 -20 minutes until well risen and golden on top. Leave to cool for 5 minutes before turning out on a wire rack to finish cooling.
