1 cup of unsalted butter, room temperature

1 cup of white sugar

2 cups of cake flour (recipe for cake flour below)

4 teaspoons baking powder

1/2 cup plain yogurt

1/2 cup of heavy cream

4 ounces or 1/2 a block of cream cheese

1 cup of frozen wild berries

Cake Flour:

2 cups all purpose flour

2 tablespoons corn starch

Measure out 2 cups of all purpose flour. Remove 2 tablespoons of flour and replace with 2 tablespoons of corn starch. Sift through a sifter 4-5 times.

Directions for Muffins

Add the softened butter to a large mixing bowl. Cream.

Add in the sugar and mix well to cream. Try to get as much of the sugar to melt.

Whish together 3 eggs.

Add the eggs a little at a time, like 3 batches and mix to incorporate.

Sift in the flour and baking powder, a little at a time. So sift some in, mix, sift some more in and mix.

Mix together the heavy cream and yogurt. Add to the batter and mix.

Add in 3/4 cup of the wild berries and fold in gently.

Set aside.

Cut the cream cheese into small 1/4 inch pieces, set aside.

Pre -heat the oven to 350 degrees F.

Line a muffin tin with cup cake paper or you could butter and flour it.

Add a little of the batter, add 2 pieces of cream cheese, add more batter, add more cream cheese and add 3-4 berries on top. Repeat until all your muffin cups are filled.

Place in the oven for 25 minutes (middle rack).

Stick a tooth pick in the middle and if it comes out clean, remove from the oven.

Remove it from the muffin tin and set it on a wire rack to cool.







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