Sometimes you bake with kids and it’s a dream. They get on well, they take turns, everyone’s laughing and just a little flour-smudged in a photogenic way, like you’re in a Cath Kidston advert and someone’s about to present you with a lifetime supply of floral patterns.
Then other times you bake with kids and they screech and elbow each other and drop eggs and poke dirty fingers into the mixture and throw flour around by the bucketload. Generally speaking, if I post something about baking and the boys are in the photos from the start, we’ve had the Cath Kidston scenario. If they’re only in the last photo, eating the cake, then…it was a crapocolypse.
You may draw your own conclusions from the photos below.
Still! Flour-flinging aside, these strawberry cheesecake muffins are great to make with little ones. Like most muffins, the method is simple enough; the assembly involves enough detail to be interesting but not so much that they can get it wrong. I will defend my lacklustre Muffin Feelings to the death: they give you a sky-high calorie hit for what is, let’s face it, a pretty uninteresting mouthful of crumbs. I’d rather have proper squishy cake or pie any old day of the week. But these are delicious, and less stodgy than they should be because of the surprise strawberry-and-cheesecake filling baked into the middle.
The recipe is here (weirdly, this sad little misspelled page is the only version of it I can find online, but it must be an official BBC Good Food bake, since it’s in my book). Mix your wet and dry ingredients separately, then combine. Apparently you should mix sparingly after that, because the less you touch it the lighter the muffins will be. I always find it difficult to overcome my fear of leaving lumps in things – a hangover from a lifetime of making Yorkshire puddings, I reckon – but in this case you have the universe’s permission to leave the lumps just chilling in there. Outrageous.
Then comes the assembly: fill half the case with batter, then get your willing children to push in strawberry halves with chubby fingers. Tell them every time not to push the strawberry to the bottom, then watch as they push the strawberry to the bottom. Add a spoonful of the cheesecake mixture, then top with more muffin batter.
They take fifteen minutes in a hot oven and come out as proud and glorious golden mounds. You’ll be tempted to eat them immediately, but remember that there’s a boiled strawberry lurking in the middle somewhere, and it’ll be like sticking your tongue into a volcano. Wait ten minutes. Then eat with caution, and many ‘mmm’ noises.