- Cook Time: 10 mins
- Serving: 4 - 8 Persons
Nutrition facts (per portion)
- Calories: 230
- Carbohydrate Content: 36g
- Fat Content: 9g
- Fiber Content: 1g
- Protein Content: 3g
- Saturated Fat Content: 2g
- Sodium Content: 0.33g
- Sugar Content: 23g
Cranberry & cream cheese muffins Recipe
Cranberry & cream cheese muffins is a Muffin recipe for 4 - 8 people, takes only 30 mins; recipe has soft cheese, caster sugar and cranberry.
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
Instructions
- 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.