Oh So Scrumptious Christmas Muffin 15: Cranberry Cheescake Muffins

 

These cranberry cheescake muffins are lovely and they make a great Christmas dessert dish, too. You'll see especially during the holiday season these muffins are a winning star when fresh cranberries are easily accessible everywhere and when they are in season.

 

Ingredients:

 

100g of soft cream cheese

 

250g of caster sugar

 

175g of fresh cranberries

 

200g plain all purpose flour

 

2 tsp of baking powder

 

2 fresh farm eggs

 

75ml of flavourless oil (you can use oil like sunflower)

 

1 tsp of vanilla extract

 

Instructions:

 

Method

 

Heat your oven to 190C/170C fan/gas 5.

 

Line a 12-hole muffin tin with muffin cases or better use time saving & reusable muffin molds like the Scrumptious & Oozing Christmas Muffin Kit that you can find here: http://answerszone.info/ILike/scrumptiousoozing

 

Beat your soft cream cheese with 25g of the caster sugar and chill the mixture for later.

 

Next, heat up your cranberries together with another 25g of the caster sugar until they start to pop.

 

Mash lightly them lightly and cool them.

 

Next, go ahead and sift the flour into a large mixing bowl.

 

Then go ahead and add the remaining caster sugar, your baking powder and a just pinch of salt.

 

Add your fresh farm eggs, the oil, the vanilla and the cranberry mixture from before.

 

Stir everything together.

 

Don’t worry if the mixture looks a bit lumpy it is correct like that.

 

Divide the mixture between your muffin molds.

 

They should look like two-thirds full.

 

Make a small dip in the centre of each muffin and put a gracious serving of your cream cheese mixture from before.

 

Bake your muffins for approximately 25 minutes or until they are risen and show a honey golden color.

 

Cool them on a wire rack and enjoy!