Ingredients

• 1 250 gram package of plain Cream Cheese, softened
• 1 cup(s) of Salted Butter, softened
• 1 1/2 cup(s) of White Sugar
• 1 1/2 tsp. of Vanilla Extract
• 4 Eggs
• 2 1/4 cup(s) of All Purpose Flour
• 1 1/2 tsp. of Baking Powder
• 1/2 tsp. of Salt
• 1/4 tsp. of Nutmeg
• 2 cup(s) of Cranberries, fresh or frozen
• 1 cup(s) of Mini Marshmallows
• 3/4 cup(s) of Sweetened Coconut

Instructions

1. Preheat your oven to 350 degrees
2. In your mixer whip your butter and cream cheese until fluffy.
3. Add the sugar to the mixture and blend.
4. Add the eggs and vanilla and mix until well combined.
5. In a separate bowl add the flour, baking powder, salt and nutmeg and mix until combined.
6. Add the dry ingredients to the wet ingredients and stir until combined.
7. Fold in cranberries.
8. Divide evenly into 9 LARGE muffin tins that have well greased.
9. Place in oven for 30 minutes.
10. In the meantime toast your coconut over medium heat until golden brown.
11. When the cakes are done make an indent in the top with the back of a spoon and place a few marshmallows on top.
12. Place under the broiler for a few seconds until golden brown and puffy. (WATCH IT CAREFULLY)
13. Take out of the oven.
14. Place on pretty plate and sprinkle with toasted coconut.
15. Serve with icecream!