Bring the cream cheese to room temperature. Microwave the butter (for about 1 minute at 500 - 600W) to melt.
Add the jam to the cream cheese and mix well. Preheat the oven to 180℃.
Combine the ingredients marked ◎ in a bowl, and mix well.
Add the beaten egg and melted butter, and mix.
Add 30g of cranberries and mix in.
Pour the dough into the cups evenly.
Put a mound of the mixture made at Step 2 on top. Put a cranberry for topping in the center of the cake. Bake in the oven for about 20 minutes at 180℃.
Done. Cool in the mold.
When they have cooled, take out of the mold and serve on a plate. Wrap tightly with plastic film if you don't eat them right away.
Story Behind this Recipe
I love cranberry and cream cheese muffins and pound cakes. I wanted to bake the same flavor in a different shape, so I created this recipe.
I used store-bought blueberry and cranberry jam. I baked muffins in a silicon muffin mold. Grease the molds with butter or vegetable oil and dust with flour if necessary. Adjust the baking time to your oven.