Cream Cheese Cranberry Muffins
Taste of Home
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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.
SERVINGS: 24
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 20 min./batch
Ingredients:
- 1 cup butter, softened
- 1 package (8 ounces) 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 fresh or frozen cranberries
- 1/2 cup chopped pecans
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.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° 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.