Raspberry, Strawberry & Almond 'Cheesecake' Muffins

Today was a great day - it finally turnied out to be the day i built the bridge for my dry river bed, and the day I finally got a curtain pole put up in my lounge so I can now make some  blue gingham curtains to finish off my room. Also the day I got my mirror on the wall and coat hooks in the understair cupboard. Thanks to my wonderfully talented son and a couple of bizarre encounters at a woodyard I can now say I'm almost done with the list of jobs I made when I first moved in six months ago. 

So to honour such a momentous day I figured I'd better go all out on the muffin front - so that yummy cheesecake-esk filling needed to be added, and then I got all adventerous with the ground almonds so this is the combo we ended up toasting the bridge with.

In a large bowl mix together:
300g self-raising flour
75g ground almonds
220g caster sugar

In a small bowl mix together:
90g melted butter
half cup sour cream
quarter cup milk
2 large eggs
almond essence

Mix the wet into the dry then stir in:
half cup fresh raspberries
half cup chopped fresh strawberries

In a small bowl mix together:
half tub cream cheese 
1 tablespoon caster sugar

Place a small dollop of the mixture in the base of 12 muffin cases
Then add a small dollop of the cheesecake mixture in the centre
Top off with the remaining muffin batter.
 
Bake on Gas 5/6 for 20-25 minutes
Leave in the tin for a few minutes before moving onto a wire rack to cool

Best served in the garden sunshine whilst admiring your newly created bridge!