PB choc chip muffins with cream cheese filling

I confess: I’m addicted to muffins! Everytime I go mad about something, I have to have it at least once a day. In primary school, it was fishballs drenched in chilli, then it was Subway, ThaiPan (almost every Victorian would rave about their butter squid) and now, muffins.

I used to synonmise muffins with cupcakes, associating them with sugar and air, so I never bothered having one. Last December, I had one of my first muffins on the airplane, and the second one in Melbourne.

Before you dismiss it as uninteresting, I have to tell you that SIA serves good food and of course, muffins.

And this, the first and best cranberry muffin I ever had. I got it at the cafe of some Koala park in Melbourne, and all I wanted to eat on the trip after that were muffins.

Some of the blueberry muffins I did the other day were under-baked (my friend said the centre tasted like mochi, so remember to keep to the full 20 minutes!), so I had to do some better muffins to make it up.

You do see some cream cheese peeking at you don’t you! My mum said the cheese was sour and didn’t complement the PB, but imho, cream cheese goes well with everything! Just make sure that the cream cheese batter is sweet enough and not sour, and I suppose it’ll taste good!

I reduced the amount of chocolate chips because I am truly and utterly sick of chocolate. So there you go, a few hidden morsels!

These muffins are like cups on sin, so you shouldn’t eat more than 1 in a seating or your butt and thighs will never forgive you! And for the record, I missed school today not to bake, but because I was genuinely unwell (okay, slightly unwell)!! Gonna maintain full attendance for the rest of this month, I promise!

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