Cranberry & cream cheese sweet muffins

Rachel Hawkins from Mentor Graphics
Prep time: 
Cook time: 
30 mins plus cooling
  • 100g soft cheese
  • 250g caster sugar (25g of this for the cream cheese)
  • 175g cranberries
  • 200g plain flour
  • 2 tsp baking powder
  • 2 eggs
  • 75ml flavourless oil (such as sunflower)
  • 1 tsp vanilla extract
  1. Heat oven to 190C/170C fan/gas 5.
  2. Line a 12-hole muffin tin with muffin cases.
  3. Beat the soft cheese with 25g of the sugar and chill until needed.
  4. Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
  5. Sieve the flour into a large bowl and add the remaining sugar, baking powder and a pinch of salt.
  6. Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don't worry if the mix looks a bit lumpy.
  7. Divide it between the cases, they should look about two-thirds full.
  8. Make a small dip in the centre of each and put a blob of soft cheese in.
  9. Bake for 25 mins or until risen and golden. Cool on a wire rack.

Note from the photographer: We ate these after the photoshoot and I have to say, they were absolutely delicious. If you are making these then you are certainly in for a treat!