Cream Cheese Cranberry Muffins

[Cecil Wallace]

I made a half-batch of these muffins (12) today, and they are gooood!
Cream Cheese Cranberry Muffins
(from Taste of Home magazine, December 06/January 07 issue)
This is the recipe for a full batch:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups sugar
1 1/2 tsp vanilla extract
4 eggs
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans

In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
Add eggs, one at a time, beating well after each addition.
Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
Fold in cranberries and pecans (I cut the cranberries into halves before adding.)
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 350 F. for 20-25 minutes or until toothpick comes out clean.
(In our oven, using a half batch... 12 muffins, I baked them for 20 minutes.)
Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield 24 muffins.


Yummmmmmm.