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Cranberry & cream cheese muffins

Cranberry and soft cheese muffins

Cranberry & cream cheese muffins

Name: Cranberry & cream cheese muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: Makes 12
Cuisine: British
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

Good Food team

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Makes 12

Easy

Prep: 10 mins

Cook: 30 mins

Plus cooling

A star rating of 4.7 out of 5.34 ratingsRate

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These sweet muffins have a beautifully creamy middle and go brilliantly with a cup of tea

Freezable

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Nutty, fruity, festive muffin tarts

A star rating of 4.7 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal230
fat9g
saturates2g
carbs36g
sugars23g
fibre1g
protein3g
salt0.33g

low

Method

step 1

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.
step 2

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.

Recipe from Good Food magazine, January 2011

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A star rating of 4.7 out of 5.34 ratings

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