Strawberry Cream Cheese Muffins

Ingredients:1 tub philadelphia light cream cheese
2/3 cup canola oil
2 1/2 cups white sugar
4 eggs
3 tsp vanilla essence
2 cups self-raising flour
1 cup buttermilk (if you don't have any, put 1 tb vinegar in bottom of 1 cup measure, and fill to top with regular milk - leave for 5 mins - that's a buttermilk substitute!)

Method:
Preheat oven to 180 degrees c
Cream the cream cheese, oil and sugar
Add eggs whilst mixing, one by one
Add vanilla
Add flour, and beat until no lumps, then add your buttermilk - remove from/mixer
dice your strawberries into small pieces, add to batter and mix with spoon
Fill large muffin size patty pans almost to the top
Bake for 15-20mins