Muffin recipe for 4 - 8 people, takes only 30 mins; recipe has soft cheese, caster sugar, cranberry, plain flour, baking powder, egg, oil and vanilla extract.
Cranberry & cream cheese muffins
Course: Muffin
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Egg: 2 eggs
- Oil: 75ml flavourless oil, such as sunflower
- Caster Sugar: 250g caster sugar
- Plain Flour: 200g plain flour
- Baking Powder: 2 tsp baking powder
- Soft Cheese: 100g soft cheese
- Vanilla Extract: 1 tsp vanilla extract
- Cranberry: 175g cranberries
Directions
- 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.
