Gooseberry chocolate muffins

1. Rinse gooseberries and pat dry between paper towels. Preheat oven to 190 ºC.
2. Mix cream cheese, cornflour and 15 ml (1 tbsp) sugar together in a bowl and set aside.
3. In a large bowl, stir together the flour, remaining sugar, baking powder and salt. Make a hollow in the centre.
4. Whisk egg, milk and oil in a bowl. Add to flour mixture and mix until just combined to make a lumpy batter.
5. Drop 10 ml (2 tsp) batter into each muffin pan hollow. Top with rounded teaspoonfuls of cheese mixture and a chocolate square.
6. Arrange 4 gooseberries around chocolate on each muffin, then spoon over more batter (muffin pan hollows must be two thirds full).
7. Bake for 20 to 25 minutes, or until muffins have risen well, are golden brown and have receded slightly from sides of hollows.
8. Remove pan from the oven. Cool muffins slightly in the pan, then turn them out onto a wire rack and cool completely.