- 100g soft cheese
- 250g caster sugar
- 175g cranberries
A tart, ruby-red coloured berry which grows wild on shrubs throughout northern Europe and North…
- 200g plain flour
- 2 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 75ml flavourless oil, such as sunflower
- 1 tsp vanilla extract
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.