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1
Sift the flour, baking powder and salt into a bowl.
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2
Preheat the oven to 200C.
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3
Warm the butter to room temperature to soften.
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4
In a second bowl, cream the softened butter and sugar together.
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5
Beat the egg and add to the second bowl with the butter and sugar.
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6
Mix well and don't worry if the mixture is lumpy.
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7
Add the contents of the first bowl to the second with the milk and mix.
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8
I used 190 ml this time.
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9
Adjust the quantity of milk to the size of the egg.
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10
So at first, just add 150 ml then keep adding little by little until the batter is smooth like pancake mix.
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11
Line the muffin pan with cupcake liners (or if you don't have any, lightly grease with butter) and add about 2 tablespoons of the batter into each cup.
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12
Add the cream cheese, about 10 g for each muffin.
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13
(If you're using blocks of Kiri Cream Cheese, then cut each one in half and add half a block to each muffin).
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14
Scatter cranberries on top.
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15
Cover the muffins with 2 more tablespoons of batter.
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16
If you do it this way, the cheese will melt into the cake and you don't have to worry about burning the cranberries.
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17
Place in the oven and bake for 20 minutes.
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18
Once baked, take out of the oven and leave for 5 minutes.
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19
Since they contain a lot of milk, the muffins will be quite soft so they will be easier to take out of the tray if you leave them for a while.
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20
Chill in the refrigerator.
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21
10 minutes after removing them from the oven, I tried one and the cheese was nice and melted.
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22
Of course they're great just out of the oven but they're also delicious cooled.
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23
You could eat them warm the next day by either warming them in the oven at 50C for 3-5 minutes or microwaving one at a time for 20-30 seconds.
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24
The muffin pan I used was just 2 cm deep so I could make 12 muffins, but if you use a regular pan you'll only get 9.
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25
These muffins are great if you use dried fruit such as blueberries, cherries or cranberries soaked in rum or brandy.
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26
Here's a related recipe for Cream Cheese and Cranberry Bread.
