Cream Cheese Yogurt Muffins

• 100 grams Cake flour
• 1 tsp Baking powder
• 50 grams Sugar
• 30 grams Salted butter
• 30 grams Cream cheese
• 100 grams Yogurt (unsweetened)
• 30 ml Milk
• 2 tsp Lemon juice
• 10 Cherry blossoms preserved in salt

1. Combine the butter and sugar, and mix well until the mixture becomes white and fluffy.
2. Combine the baking powder and cake flour.
3. Add the cream cheese and lemon juice to the butter mixture, and mix until smooth.
4. Add the yogurt and milk, and mix really well.
5. Desalt the cherry blossoms and finely chop them.
6. Add to Step 2 and mix (put in more cherry blossoms if you like.)
7. Using a spatula, add the sifted flour in 3~4 batches and mix.
8. Save a generous amount of flour to add at the very end.
9. After adding the last batch, fold it in gently.
10. Spoon the batter into the baking cups.
11. Preheat the oven to 170C.
12. 6 baking cups (1 cup = about 65 g).
13. Fill the cups until 70-80% full.
14. Top the muffins with the cherry blossoms.
15. Bake for 23-25 minutes at 170C.
16. (After 18 minutes or so, cover with aluminum foil to adjust the color.)
17. These are cream cheese muffins with eggs.
18. The outside is crispy and the inside is soft and fluffy!.
19. These muffins are also delicious without the cherry blossoms.
20. They are soft and moist like steam buns.

flour, baking powder, sugar, butter, cream cheese, yogurt, milk, lemon juice, blossoms

Taken from cookpad.com/us/recipes/151268-cream-cheese-yogurt-muffins (may not work)