While I do take a healthy diet and lifestyle very, very seriously, I’ve long said that the secret to my success is that I haven’t cut anything out, I’ve just cut it down. Sugar, fat, carbs, white food, alcohol, bagels, cake – you name it, I’ve almost certainly eaten it since starting my fitness journey nearly 18 months ago. It’s all about balance, and making sensible choices in terms of portion size and what else you eat that day. Conscious, mindful eating. That’s my boring trick.
Today, I was expecting anywhere between 1 and 12 people in my house today, with no idea what time anyone would be over. I wanted something delicious, fun to make, and flexible to cook/store, that my kids and I could bake in the middle of a heatwave. These muffins were just the ticket. Part muffin, part cheesecake, and 100% delicious, we had as much fun making them as we did eating them. And when only 2 people ended up dropping by, I simply froze the extra (non-frosted) cakes, so we now have emergency cake. PLEASE tell me I’m not the only person who feels far more comfortable in life knowing that there is emergency cake stashed in the freezer!
This recipe is very closely adpated from Taste.com.au, however, by making 20 smaller muffins instead of 12 jumbos, I cut the calories to a much more palatable 297 calories, proving once again that you can have your cake and eat it too! They’re pretty sweet – I don’t think I could have eaten a jumbo muffin anyway – these the perfect treat size. For me, any way.It’d make a perfectly respectable whole cake, too, provided you used a rather large tin – with four eggs in there, the rise is considerable. I’d hazard a guess that the cream is pretty optional in the icing, and will skip it next time (and there will be a next time!), although it wasn’t ruining anything by being there.
1.5 cups caster sugar
250g cream cheese
250g strawberries, diced
150g cream cheese
1/2 cup thickened cream
3/4 icing sugar (the original recipe calls for 1/3, but I found it was too runny and tasted far too much of cream)
1/2 tsp vanilla
10 strawberries, hulled and halved
- Preheat oven to 180°C and line muffin tins with patty pans.
- Beat cream cheese and butter until combined. Add sugar and beat until pale and creamy.
- Add eggs one at a time, and beat after each egg until fully incorporated.
- Add vanilla and mix.
- Add flour and gently combine. Fold through strawberries.
- Spoon mixture into cases until 2/3 full. Bake for 20 minutes.
- When cooked, remove pans from oven and allow cakes to cool for 10 minutes in the pans. Transfer to rack to cool completely.
- While muffins are baking, combine all icing ingredients and beat thoroughly until thick and fully incorporated. Rest in fridge until ready to use.
- When muffins are cool, pipe or spread the icing over the muffin and top with a slice of strawberry. (my kids ate the strawberries on me while I was still using them – any other berry works just as well!)