Cranberry muffins

Original recipe yield 12 muffins

INGREDIENTS

Dry section:

* 2 glasses all-purpose flour
* 1½ teaspoons baking powder
* ½ teaspoons baking soda
* 1/2 teaspoon salt
* 40g cherry jelly (powder)

Wet section:

* 1 glass powder white sugar
* 2 eggs
* 100g butter or stick margarine, melted
* 250g mascarpone cheese

* 1 glass fresh cranberries

Caution: glass = 250 ml

DIRECTIONS

1. Preheat oven to 190 degrees C (375 degrees F). Grease and flour muffin pans or use paper liners.
2. In a large bowl combine dry section.
3. In second bowl mix wet section until light and fluffy.
4. Add wet mixture to dry section. Fold in remaining berries.
5. Fill muffin cups. Bake for 20- 30 minutes. Remove from oven and cool 1 minute before removing from pan.