Cream Cheese Cranberry Muffins
1 Cup butter, softened
1 8-ounce. package. cream cheese, softened
1-1/2 Cup sugar
1-1/2 teaspoon vanilla extract
2 Cup all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh or frozen cranberries
1/2 c. 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.
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Yield: 2 dozen.