Grease your muffin tin.
Rinse the cherry blossoms and soak in water until ready to use. I put them in water for about 2 hours.
These are salted cherry blossoms. The salt preserves them for up to about a year.
Soak raisins in hot water.
Place butter and cream cheese in a mixing bowl and mix until smooth.
Preheat oven to 180/355.
Add sugar and combine well. Then add eggs one at a time. Combine well.
Add half of flour and baking powder and mix. Then pour the milk and combine. Add the other half of flour and baking powder and mix well.
Drain the cherry blossoms and pat dry with a paper towel then chop. Drain the water from raisins. Add them in the batter and fold.
Divide the batter into your muffin tin and bake about 20 mins.
Enjoy lovely spring flavour!
