Cherry Cream Cheese Muffins/Cake

These are soft & sweet and are very light, with a crumb so small and so moist that they melt in your mouth.  Enjoy with a cup of tea or a mug of coffee, to brighten up your morning.

Ingredients  (12 muffins)
3/4 cup maida
3/4 cup whole wheat flour
1/4 cup rolled oats
1/2 cup granulated sugar, plus extra for sprinkling
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup milk
1/2 cup canola oil (or any vegetable oil)
1 tsp vanilla extract
1 tbsp white vinegar (or lemon juice)
1/2 cup fresh cherries, halved and pitted
1/2 cup cream cheese

Method
Preheat oven to 180 degrees C. Line a muffin tin with baking cups.
Mix together milk, oil, vanilla extract, and sugar until sugar dissolves.
In a large mixing bowl, whisk together the flours, oats, sugar, baking powder, baking soda, and salt.
Add to milk mixture & mix well.
Fold in the fresh cherries.
Divide batter evenly between baking cups, filling about 3/4 full.
Dollop a small spoonful on top of each muffin and swirl.
Sprinkle the tops with granulated sugar.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Serve warm or at room temperature.

Tips
I made cream cheese at home by churning home made fresh cottage cheese (without whey) in mixer.
The muffins don't keep very long because they are so moist, so aim to consume them within 2 to 3 days.