Strawberry cheesecake muffins

Ingredients for 6 servings:

• 55 g sugar, very fine (caster)
• 75 g cream cheese
• 175 g flour
• 1 tsp, heaped baking powder
• 1 tbsp butter, melted
• 1 tsp orange peel, grated (or 1/2 orange zest)
• 1 m.-sized egg(s)
• 1 pinch of salt
• 125 ml milk
• 6 small strawberries, for the filling
• 3 large strawberries, for the filling
• 2 tbsp rum, optional
• Powdered sugar, for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Preheat oven to 180 degrees Celsius. Mash the 3 (or 4) large strawberries in a bowl and mix well with the sugar and cream cheese. In another bowl, mix the egg and milk, then add the butter (oil), orange and rum. Mix the flour, baking powder and salt, stir into the egg and milk mixture and knead into a smooth batter. Grease the muffin tin WELL. Fill each hole (6 in total) 1/4 full with batter, then press in a small strawberry and a teaspoon of the cream cheese mixture, then fill with the remaining batter. Bake at 180 degrees Celsius for approx. 20-25 minutes until golden brown. Dust with powdered sugar. Note: DO NOT use paper baking cups, you won’t be able to remove them later. Instead, grease the muffin tin and crumble in any crumbs you like.