Cranberry & cream cheese muffins
By Good Food
These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea
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Prep:10 mins
Cook:30 mins
Plus cooling - Easy
Nutrition per serving
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kcal 230
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fat 9g
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saturates 2g
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carbs 36g
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sugars 23g
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fibre 1g
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protein 3g
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salt 0.33g
Ingredients
- 100g soft cheese
- 250g caster sugar
- 175g cranberries
- 200g plain flour
- 2 tsp baking powder
- 2 eggs
- 75ml flavourless oil, such as sunflower
- 1 tsp vanilla extract
Method
Heat oven to 190C/170C fan/gas 5. 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.
