These crafty cranberry and cream cheese muffins are deliciously creamy AND fruity, so you get the best of both worlds!
- 100 g soft cheese
- 250 g caster sugar
- 175 g frozen cranberries
- 200 g plain flour
- 2 tsp baking powder
- 2 eggs
- 75 ml sunflower oil (or other plain oil)
- 1 tsp vanilla extract
- Heat oven to 190C/170C fan. Line a 12-hole muffin tin with muffin cases. Beat the soft cheese with 25g of the sugar and chill until needed. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
- Sift the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don’t worry if the mix looks a bit lumpy. Divide it between the cases, they should look about two-thirds full. Make a small dip in the centre of each and put a blob of soft cheese in. Bake for 25 mins or until risen and golden. Cool on a wire rack.
If you can't find frozen cranberries, you can use frozen raspberries instead – just omit the extra 25g sugar.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||2.5 g|
|Total carbohydrates||34.8 g|
|- Sugars||21.8 g|
|Dietary fibre||1.1 g|