Cranberry and Cream Cheese Muffins

Santa gave me the January 2011 BBC Good Food magazine and these Cranberry & Cream Cheese Muffins were one of the first things that caught my eye! I made the first batch as the recipe was written and whipped up a second batch with a few changes. I think you could probably do these entirely in whole wheat flour, but I just did slightly less than half (since it's a more dense flour).

Cranberry & Cream Cheese Muffins
Adapted from BBC Good Food

100 g cream cheese
200 g sugar
175 g cranberries
100 g flour
90 g whole wheat flour
2 tsp baking powder
Pinch of salt
3 eggs (the eggs I've been getting are rather small, so you might just want to use two if you have large or XL eggs)
75 ml sunflower oil
1 tsp vanilla extract

Line a 12-hole muffin tin with muffin papers.

Beat the cream cheese with 25 grams of the sugar and set aside.

Heat the cranberries with 25 grams of sugar until they start to pop and break down a bit (around 5 minutes). Mash them lightly with the spoon and set aside to cool.

Sift the flours into a bowl and add remaining 150 grams sugar, baking powder, and salt.

Add eggs, oil, vanilla, and mashed cranberries to the dry ingredients and stir together. It will be a really thick and gloopy.

Divide the batter between the 12 muffin papers, but leave a little bit to cover up the cream cheese at the end (about a tbsp per muffin).

Make a small well in the center and drop in a blob of the cheese mixture. Drop a little bit of of the reserved batter on top of the cream cheese.

Bake at 175 C for 25-30 minutes. Cool on a wire rack.

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