Roast Strawberry Surprise Muffins

Roast Strawberry Surprise Muffins

Roast strawberries:
500 grams strawberries, halved
2 tablespoons raw sugar
1 teaspoon balsamic vinegar
A pinch of salt
A pinch of cracked black pepper

Muffin batter:
2 cups plain flour
3 teaspoons cream of tartar
1 teaspoon baking soda
1 cup white sugar
1 egg
1 teaspoon vanilla essence
1/4 cup cooking oil
1 cup milk
Cream cheese

Lemon glaze:
1/4 cup icing sugar
2 tablespoons lemon juice

Turn the oven on to 180 degrees celsius and line a roasting pan with baking paper. Place the halved strawberries in the roasting pan and sprinkle the sugar, vinegar, salt and pepper over the top. Roast for about 45 minutes. Scoop the liquid out of the pan before you use the strawberries or the muffins will end up with too much liquid.

In the meantime, Sift the flour, cream of tartar and baking soda into a large bowl. You could of course use baking powder instead of the cream of tartar and baking soda but I find that making my own mix of raising agents makes the muffins rise more nicely. Add the sugar to the dry ingredients and stir them well to combine them. In a separate bowl whisk together the egg, vanilla essence, cooking oil and milk.

Line a muffin tin with paper liners (they really are neccesary for berry muffins because the berries will stick to the tin). You should also grease the top of the muffin tin so that the muffin tops don't stick..

Now, when all the various aspects are ready, including the strawberries, it is time to combine everything. First pour the liquid ingredients into the dry and fold gently just a few times, until it is half mixed. Then add the strawberries and continue folding the mixture until the flour has just been combined with everything else. The mixture should seem lumpy.

Now, place a spoon full of muffin batter into each muffin liner, so that they are about half-way full. Then take your cream cheese and place a heaped teaspoonful into the centre of each muffin. Add another small spoonful of batter to the muffins, so that the cream cheese is all covered.

Bake the muffins for about 20 to 25 minutes (mine took 20 but it will depend on your oven), until a skewer inserted into the centre comes out clean (so long as you avoid the cream cheese that is) and the muffins are golden on top. They should also spring back when you press them gently with your finger.

Take the muffins out of the oven and leave them to cool in the pan for just a couple of minutes before removing them.

While the muffins are cooling in the pan prepare the lemon glaze by placing the lemon juice in a small bowl and stirring in the icing sugar until you have a very thin paste. Brush this onto the tops of each muffin while they are still warm.