Tuesday, 19 November 2013

Cranberry muffins with cream cheese

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

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