Cream Cheese Cranberry Muffins |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Moist and full of cranberries. Sweet with just enough tartness! Easy to make! These muffins are light and tasty and they freeze very well. I found the recipe in Christmas edition magazine from Dec 06 and just tried them last week. I have made them twice now! We all love them. I omit the pecans as my husband cannot eat nuts and we do not miss them! Ingredients:
1 cup butter, softened |
1 (8 ounce) package cream cheese, softened |
1 1/2 cups sugar |
1 1/2 teaspoons vanilla extract |
4 eggs |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups cranberries (i just use a whole 12 oz. bag, fresh or frozen, if frozen, do not thaw) |
1/2 cup pecans, chopped |
Directions:
1. In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
2. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
4. Fold in cranberries and pecans.
5. (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
6. Fill greased or paper-lined muffin cups three-fourths full.
7. Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
8. Cool for 5 minutes before moving to wire racks.
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