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Bread-Muffin: Cranberry Cream Cheese Muffins *

Source of Recipe

Fairlea Farm Bed & Breakfast


Recipe Introduction

These are wonderful -- I usually substitute blueberries for the cranberries. They are full of flavor and very moist.

List of Ingredients

1 cup butter, softened
8 ounces cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries [dust w/2 Tbl. -- flour] - can substitute blueberry or raspberry
1/2 cup pecans or walnuts, chopped


Recipe

Preheat oven to 350�F. Line muffin pan with paper liners or spray with nonstick cooking spray. In mixing bowl, beat together butter, cream cheese, sugar and vanilla. Add the eggs, 1 at a time, beating well after each. In separate bowl, combine the flour, baking powder and salt. Add to the butter mix gradually; fold in cranberries and nuts. Spoon batter into greased muffin cups. Bake for 25-30 minutes or til golden and toothpick inserted in middle comes out clean. Let muffins stand on cooling rack for about 3 minutes before removing from the pans. Makes 24 muffins. Makes great blueberry muffins!