250g (9oz) plain flour
1tbsp baking powder
3 large eggs
225ml (8fl oz) milk
100g (3 1/2oz) butter, melted and cooled
100g (3 1/2oz) grated Cheddar cheese
1tbsp snipped fresh chives
5 tbsp Ocean Spray® Wholeberry Cranberry Sauce
Preheat the oven to 200C/400F/gas 6. Line a muffin tray with paper cases (see Cook’s tip).
Sieve the flour, baking powder and salt into a bowl.
In another bowl, beat the eggs with the milk and melted butter. Stir in the cheese and chives.
Fold in the flour mix, stirring until everything is just combined.
Divide about half the mixture between the muffin cases and spoon a little Wholeberry Cranberry Sauce in the centre of each. Spoon the remaining mixture on top so the sauce is completely covered and bake the muffins for 20-25 minutes until risen and golden brown.
Cool in the tray for 5 minutes before lifting out the muffins. Serve warm or cold.
TIP: The baked muffins will stick to ordinary paper cases making them quite difficult to remove without leaving too much of the muffin attached to the case. To avoid this, use non-stick paper cases, silicone muffin cases or a silicone muffin tray, spooning the mixture straight into the cups without lining them first with paper