Cheesy Yogurt Muffins - flour

Method

• Soften the butter in a microwave on low heat for 2 - 3 minutes and cream with the sugar.
• Combine the flour and baking powder.
• Cream the butter and sugar until it becomes pale.
• Don't worry if the butter melts slightly.
• Add the egg and mix well again.
• Once mixed, add the yogurt, grated cheese and lemon juice and stir once more.
• Add the sifted flour and baking powder in 3 - 4 batches, folding in well with a spatula after each addition.
• Preheat the oven to 180C.
• Pour the batter into the muffin cups.
• If you pour approximately 55 g in each, you'll have 6 muffins.
• Fill each cup about 70 - 80% full and bake for 18 - 20 minutes at 175C.
• Depending on how large your muffin cups are, you may need to change the baking time, so adjust accordingly.
• If you want to add jam or fruits into the batter, that's fine!
• These muffins contain salt-pickled cherry blossoms!
• They go really well with the cheese flavour..
• They're fluffy just out of the oven!