Cheeky Cranberry and Cream Cheese Muffins

Ingredients

• 100g Cream cheese (Philadelphia)
• 200g Plus x2 25g caster sugar 
• 175g Cranberries (I used frozen cranberries defrosted )
• 1 Tsp vanilla extract
• 2 Eggs
• 2 1/2fl Sunflower oil (don't be tempted to use olive oil,it will make the muffins taste vile!)
• 200g Plain flour (Doves Farm,Glutafin)
• 2 Tsps Gluten-Free Baking Powder

Makes 12


Extras

• 12 Muffins cases
• 12 Hole muffin tray
• Small pan

Method

• Pop the oven up to Gas mark 5 and get on with beating 25g of sugar into a bowl with the cream cheese, mix well until its all combined and whack it in the fridge until you need it later.
• Throw the cranberries and another 25g of caster sugar into a small pan over a low heat. Warm the cranberries through until they start to pop and the sugar has dissolved. Take it off the heat and give them a little mash up with the back of a wooden spoon.
• Get yourself a big bowl and sift in the flour,baking powder and the 200g of sugar and a tiny pinch of salt and give it all a quick stir. 
• Crack in the eggs, pour in the oil and add the vanilla extract along with the mashed cranberries and give it a big old stir until everything is combined and well mixed. It won't be smooth like a normal muffin/cake mix because of the cranberries so don't panic.
• Spoon the mixture into the muffin cases and dollop a spoonful of the cream cheese mix in the middle of the cranberry muffin mix.
• Pop in the oven for 25minutes, they should be golden and lovely and slightly oozing on the top where the cream cheese is. Leave to cool, sit back and prepare to be popular!