Cherry cheesecake muffins
- Heat oven to 180 deg C fan bake. Grease a 12-hole standard muffin pan. Put softened butter and sugar in a bowl and beat until pale and creamy.
- Beat in the eggs and then beat in the milk and lemon juice. Fold in the flour to form a batter.
- Spoon half of the muffin batter into the base of prepared tins, then add a teaspoon of cream cheese and three cherries per muffin. Top with the remaining muffin batter.
- Bake for 20 to 25 minutes. Dust with icing sugar to serve.