Cranberry and Philadelphia muffins
Preheat oven to 190C and line a muffin tin with 12 cases. Beat 100g original Philadelphia with 25g sugar.
Sift 200g plain flour into a large bowl and add 200g caster sugar, 2 tsp.baking powder and a pinch of salt. Add two eggs, 75ml sunflower oil, 1 tsp vanilla extract and 150g cranberry sauce (you may want to use fresh cranberries but we had a pot in the fridge and I decided to experiment) and stir until combined.
Divide between cases and create a well in the middle. Put a blob of the Philly mix in each muffin and bake for 25 mins. Cool and eat.