Recipe
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.
