BLUEBERRY AND GINGER CHEESECAKE MUFFINS

 

 

 

 

Serves: 6

Prep Time: 15 mins

Cooking Time: 25 mins

 

Ingredients

Topping - 100g flour

85g soft light brown sugar

80g melted butter

 

Muffin – 120g flour

15g ground ginger

Pinch salt

1 tsp baking powder

60ml oil

80g sugar

75g Greek yoghurt

1 egg

175g blueberries

 

Filling – 150g cream cheese

45g sugar

1 tsp vanilla paste

 

Method

  1. For the topping – mix together 100g of flour, 85g of soft light brown sugar and 80g of melted butter with a fork. Keep aside.
  2. For the muffin– Mix 120g of flour, 15g of ground ginger, 1 pinch of salt, 1 tsp of baking powder and 80g of sugar in one bowl.
  3. Whisk in1 egg, 60ml of oil and 75g of Greek yogurt, add in the dry mix, mix together and then fold in half the blueberries.
  4. For the filling – mix together 150g of cream cheese, 45g of sugar and 1 tsp of vanilla paste.
  5. Spoon muffin batter into muffin cases only half way up.
  6. Add the cream cheese filling and top with rest of the batter. Add the rest of blueberries and topping.
  7. Bake at 180c for approx 25 mins.

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