Cream Cheese-Cranberry Muffins
Source of Recipe
Mixing Bowl (Fall / Winter 2010)
List of Ingredients
- 2 cups all-purpose flour
- 1� tsp baking powder
- � tsp salt
- 1 cup butter, softened
- 1 (8-ounce) package cream cheese, softened
- 1� cups sugar
- 1� tsp vanilla
- 4 eggs
- 2 cups fresh or frozen cranberries
- � cup chopped pecans
Instructions
- Preheat oven to 350�F. Grease twelve 2�-inch muffin cups or line with paper bake cups; set aside. In a medium bowl, stir together flour, baking powder, and salt; set aside.
- In a large mixing bowl, beat butter, cream cheese, sugar, and vanilla with an electric mixer on medium to high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the flour mixture, beating on low speed just until combined. Stir in cranberries and pecans.
- Spoon batter into prepared muffin cups, filling each three-fourths full. Bake for 20 to 25 minutes, or until a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins and let cool.
Makes 12 muffins.
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