Blackberry Cheesecake Muffins

Blackberry Cheesecake Muffins

Blackberry Cheesecake Muffins

Blackberries have an almost savoury sweetness and are great in muffins as they deliver a flavour hit with a minimum of volume.  Of course the cheesecake topping is technically optional....

2 eggs
⅓ cup vegetable oil – canola or sunflower
1 cup Greek yoghurt
½ cup caster sugar (or honey or maple syrup)
2 teaspoons vanilla extract
2 cups self raising flour
1 teaspoon baking powder

Juice of a half a lemon
200 grams blackberries

Pre-heat the oven to 200°CBlasckberry Cheesecake Muffins

Whisk together the eggs, vanilla, sugar, yoghurt and oil until well combined adding the juice of half a lemon.
Fold through the flour with the baking powder using a spatula.
Once all ingredients are combined, carefully fold through the blackberries.
Bake in a hot oven for 25 minutes, then cool on a wire rack until completely cold.

Once cold, top with Cheesecake topping

For the Cheesecake topping:
150 grams cream cheese
100 grams caster sugar
Juice and zest of half a lemon
Pinch of nutmeg
Few extra blackberries

In a small bowl, whip the sugar into the cheese with the lemon juice and nutmeg until it is very smooth and soft.  Pipe or spoon onto the muffins and top with a blackberry.

To really gild the lily, make a reduction of blackberries and the juice with half a cup of sugar and a tablespoon of Cassis Liqueur  and lemon juice, cook over a high heat until it is thick and syrupy.
Spoon over the muffins!