Spicy cheesecake Easter muffins

Ideas
12 servings Prep: 20 mins, Cooking: 15 mins
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Dairy

By Food24 November 03 2009
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Ingredients (19)

75.00 g cream cheese — smooth
30.00 ml castor sugar
10.00 ml orange — zest only
1.00 apple — large granny smith, finely grated
150.00 ml fruitcake mix
155.00 g sugar
2.00 eggs — extra large, whisked
100.00 g butter — melted
200.00 g flour — cake
5.00 ml mixed spice — ground
3.00 ml cinnamon — ground
5.00 ml Baking powder
5.00 ml Bicarbonate of soda
1.00 ml salt
ICING
50.00 g butter — soft
140.00 g icing sugar
65.00 g cream cheese — smooth
5.00 ml orange juice
10.00 cherries — or nuts, to garnish
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Method:

1. Grease a 12-cup Prestige muffin tin
or six-cup Prestige jumbo muffin tin.
2. Beat the cream cheese, castor sugar and half the orange rind together until well blended and set aside.
3. Mix the apple, fruitcake mix, sugar, eggs, melted butter and the remaining orange rind and set aside.
4. Sift the dry ingredients into a large
bowl. Add the fruit mixture and mix
lightly until just mixed. Fill the muffin
tin up to halfway with the batter and spoon 5ml of the cream-cheese mixture on top. Spoon more of the batter on the top, filling the muffin pan cups three-quarters of the way.
5. Bake in a preheated oven for 10 to
15 minutes (25 minutes for jumbo muffins)or until a skewer inserted comes out clean. Cool on a wire rack.
6. Icing: Place all the ingredients in a bowl and beat until creamy. Refrigerate until needed. Just before serving, ice the muffins and decorate with cherries or nuts.



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