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.