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Cranberry and soft cheese muffins

Cranberry & cream cheese muffins

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A star rating of 4.7 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Makes 12

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

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal230
fat9g
saturates2g
carbs36g
sugars23g
fibre1g
protein3g
low insalt0.33g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, January 2011

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Overall rating

A star rating of 4.7 out of 5.30 ratings
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