Cream Cheese Cranberry Muffins |
|
 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 24 |
|
Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. They are light and tasty, and they freeze very well, she says. Ingredients:
1 cup butter, softened |
1 package (8 ounces) cream cheese, softened |
1-1/2 cups sugar |
4 eggs |
1-1/2 teaspoons vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons baking powder |
1/2 teaspoon salt |
2 cups fresh or frozen cranberries |
1/2 cup chopped pecans |
drizzle: |
2 cups confectioners' sugar |
3 tablespoons 2% milk |
Directions:
1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Combine confectioners' sugar and milk; drizzle over muffins. Yield: 2 dozen.
|
|