Cheesecake Muffins

1. 1

   Pour the milk into a heat resistant bowl.

2. 2

   Tear the sliced cheese into small pieces and add to the bowl.

3. 3

   Sift the ingredients together.

4. 4

   Microwave the milk and cheese for 2 minutes at 600W and mix thoroughly.

5. 5

   Microwave at 600W for another 1~1 1/2 minutes, and mix well to melt the cheese.

6. 6

   Once it has melted, set aside.

7. 7

   Cream the butter, add 1/3 of the sugar, and mix.

8. 8

   When they are mixed, add the remaining sugar in 2 batches and mix until the color of the mixture lightens.

9. 9

   Add the egg gradually, in 4~5 batches.

10. 10

    Don't add the eggs all at once as the mixture will separate if you do.

11. 11

    Add half of the sifted ingredients and fold in gently with a rubber spatula.

12. 12

    Add the mixture from Step 3 and mix further.

13. 13

    Add the rest of the ingredients and fold in gently.

14. 14

    Once it has mostly been mixed in, add lemon juice and vanilla oil and mix further.

15. 15

    When the mixture is no longer floury and looks glossy, it is ready.

16. 16

    Fill the molds about 60~70% full with the batter and bake in a preheated oven at 180C for 25~30 minutes.

17. 17

    Poke with a bamboo skewer, and if it comes out clean, they are done.

18. 18

    Cool on a baking rack.

* Per serving · 4 servings · Values may vary.