100g lactose free soft cheese
250g caster sugar
2 oranges, zested
200g gluten free plain flour
2 tsp gluten free baking powder
75ml flavourless oil, such as sunflower
1 tsp vanilla extract
Serves - 6
Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with muffin cases.
Beat the lactose free soft cheese with 25g of the sugar and chill until needed.
Heat the cranberries together with another 25g of sugar until they start to pop. Mash lightly and cool.
Sift the gluten free flour into a large bowl and add the remaining sugar, gluten free baking powder and a pinch of salt.
Add the eggs, oil, vanilla and cranberry mixture, and stir together. Don’t worry if the mix looks a bit lumpy.
Divide it between the cases, they should look about two-thirds full.
Make a small dip in the centre of each and put a blob of lactose free soft cheese in.
Bake for 25 mins or until risen and golden. Cool on a wire rack.
Recipe adapted from: Good Food