Lemon Cheesecake Muffins

Ingredients
2 cups plain flour
1 tsp bicarb soda
150gm caster sugar
2 eggs
125gm melted butter
250ml milk
2 tsp finely grated lemon rind
2 tbls lemon juice

Filling
150gm soft cream cheese
2 tbsp caster sugar
1 tbsp lemon juice
1/2 tsp vanilla

Method
Preheat the oven to 180C and grease tins.
Prepare the filling by combining and mixing well.
Sift the flour and soda in a large bowl and add the sugar.
Whisk eggs, melted butter, milk, lemon juice and rind.
Make a well in the centre of the flour and pour in egg mixture. Fold together gently without overmixing. The mix should be lumpy.
Spoon into tins to 1/3 full. Add an even amount of filling to the centre of each and then top with remaining batter.
Cook 20 mins then cool for 5 before tipping out.