Cranberry & cream cheese muffins
These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 10 mins
Cook 30 mins
plus cooling- 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.
PER SERVING
230 kcalories, protein 3g, carbohydrate 36g, fat 9 g, saturated fat 2g, fibre 1g, sugar 23g, salt 0.33 g
Recipe from Good Food magazine, January 2011.
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http://www.bbcgoodfood.com/recipes/997636/
Difficulty and servings
Makes 12
Preparation and cooking times
Prep 10 mins
Cook 30 mins
plus coolingIngredients
- 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
PER SERVING
230 kcalories, protein 3g, carbohydrate 36g, fat 9 g, saturated fat 2g, fibre 1g, sugar 23g, salt 0.33 g
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20 December 2010
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