When I saw fresh cranberries while shopping, I knew it was the time to start to prepare all those delicious bakes I want to share with you before Christmas. I couldn't stop myself and buy a packet of those beautifully red cranberries- I absolutely love them and I always wait a whole year to buy them fresh. And this muffins are perfect- sour berries and creamy, sweet cream cheese baked into a soft and light cake, a must bake this season!
- 200g plain flour
- 2 tsp baking powder
- pinch of salt
- 130g+ 20g+ 3 tbsp caster sugar
- 2 eggs
- 75ml vegetable oil
- 175g fresh cranberries
- 100g cream cheese
- 1 tsp vanilla paste or extract
- 2-3 tbsp milk
- icing sugar for dusting
Place cranberries and 3 tbsp of sugar in a saucepan over a low heat and cook until they start to pop. Set aside to cool.
In a small bowl mix 20g of sugar with cream cheese and vanilla paste until just combined, then leave in the fridge until needed.
Mix all of the remaining ingredients in a bowl until combined, don't over-work it, the mixture can be a little lumpy, then stir in the cranberries.
Divide the mixture between 12 cupcake cases, then stick a spoon in the middle to make a little whole and put a little bit of the cheese mixture in (about one teaspoon).
Bake in a pre-heated oven at 170C for 25-30 minutes, until skewer inserted comes out clean. Leave to cool in the tray for couple of minutes, then transfer to a cooling rack. Sprinkle with icing sugar.
Recipe from www.bbcgoodfood.com