Not exact matches
Spread the
batter over the
cranberries.
Spread the
batter evenly
over the
cranberries, smoothing with a spatula.
Take another 1/2 cup (120 ml) of the
cranberry sauce and place dollops
over the cheesecake
batter and swirl gently with a knife.
Take 1/2 cup (120 ml or 130 grams) of the
cranberry sauce and place dollops
over the cheesecake
batter and then swirl gently with a knife or skewer.
/ 90 g) of the cream cheese
batter over cranberries in each cup.
Evenly divide the
cranberry mixture (about 1 tablespoon (25 grams)-RRB- among the 12 well greased muffins cups and then evenly spoon the
batter over the
cranberry sauce.
Pour half the
batter in a miniature loaf pan (or you can double the recipe), dollop some
cranberry sauce
over it, and top with remaining
batter.
Spread the thick
batter over the
cranberries and nuts in the pan, using a spatula or your wet fingers.
Pour the
batter over the
cranberries in the pan.
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