Nutty, fruity, festive muffin tarts
The perfect sweet offering for the Christmas holidays, these tarts are a delicious cross between mince pies and muffins
Cranberry & cream cheese muffins
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Makes 12
Skip to ingredients
- 100g soft cheese
- 250g caster sugar
- 175g cranberries
- 200g plain flour
- 2 tsp baking powder
- 2 eggs
- 75ml flavourless oilsuch as sunflower
- 1 tsp vanilla extract
Nutrition: per serving
- kcal230
- fat9g
- saturates2g
- carbs36g
- sugars23g
- fibre1g
- protein3g
- salt0.33glow
Method
step 1
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.
step 2
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.
