Name: Cranberry and camembert muffins
Cook time: 20 min
Total time: 20 min
Ingredients: 2 cup (300g) self-raising flour; 2 tablespoon caster sugar; 2 eggs, lightly beaten; 1/3 cup (80ml) cranberry sauce; 125 gram camembert cheese, finely chopped; 1/2 cup plain yogurt; 1/4 cup (60ml) milk; 60 gram butter, melted; 1/2 cup (125ml) cranberry; sauce, extra; 1/3 cup (40g) chopped walnuts

Ingredients

2 cup (300g) self-raising flour

2 tablespoon caster sugar

2 eggs, lightly beaten

1/3 cup (80ml) cranberry sauce

125 gram camembert cheese, finely chopped

1/2 cup plain yogurt

1/4 cup (60ml) milk

60 gram butter, melted

1/2 cup (125ml) cranberry

sauce, extra

1/3 cup (40g) chopped walnuts

Method

1.Preheat oven 200°C (180°C fan forced). Grease 12 hole (⅓ cup/80ml capacity) muffin pan.

2.Sift dry ingredients into large bowl, stir in eggs, sauce, cheese, yogurt, milk and butter.

3.Half-fill prepared pan with mixture, make a well in each muffin, drop rounded teaspoons of extra sauce into each well, top with remaining muffin mixture. Sprinkle with nuts. Bake in moderately hot oven for 15-20 minutes

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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