Strawberries and Cream Muffins From Davison Country Orchard

by Suzanne Heron.

Cream Cheese Filling: Beat together 250 gm/ 8 oz cream cheese, 1 tsp vanilla & a pinch of salt until fluffy. Mi in 1/2 c icing sugar. Beat in 1 egg until fluffy. Topping: Mix 1 c flour & 1 c sugar. Knead in 2/3 c cold margarine by hand to a crumbly texture.

Muffins: Beat together very well 2/3 c sugar, 2/3 c oil & 2 eggs. Add 1 Tbsp vanilla, 1 ¼ c milk & 2 Tbsp lemon juice. In a separate bowl, mix together 1 2/3 c flour, 1 ¼  c oats, 1 Tbsp baking powder & ½ tsp salt. Add this to your wet ingredients. Mix well. Add in 1 cup chopped strawberries and stir well. Place a small amount of muffin mix into 18 muffin cups. Add 1 Tbsp cream cheese filling to each. Continue to fill to 2/3 full and sprinkle topping on each. Bake at 325F for 25 min or until the tops spring back.

– Tamra Davison, Davison Orchards, 3111 Davison Rd, Vernon, 250-549-3266, Tamra Davison shares this secret recipe from their farm bakery. These delicious muffins are served as a seasonal treat in the Deep Dish cafe every spring!