Cream Cheese Cranberry Muffins
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!
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READY IN: 35mins
YIELD: 24 muffins
UNITS: US
INGREDIENTS
Nutrition- 1
- 1
- 1 1⁄2cups sugar
- 1 1⁄2teaspoons vanilla extract
- 4
- 2cups all-purpose flour
- 1 1⁄2teaspoons baking powder
- 1⁄2teaspoon salt
- 2
- 1⁄2
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DIRECTIONS
- 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 put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
- Fill greased or paper-lined muffin cups three-fourths full.
- Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
- Cool for 5 minutes before moving to wire racks.
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