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The clipping this text was read from
The clipping this text was read from

Cranberry Cream

Cheese Muffins

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 flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups fresh or frozen cranberries (or blueberries or raspberries) dusted with 2 tablespoons flour

1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with nonstick cooking spray.

In a mixing bowl, beat together the butter, cream cheese, sugar, and vanilla extract. Add the eggs, one at a time, beating well after each.

In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups. Bake for 25 to 30 minutes, or until golden and toothpick inserted in middle comes out clean. Let muffins stand on a cooling rack for about three minutes before removing from the pans.

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