Ingredients
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1 cup butter, softened
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1 (8 ounce) package cream cheese, softened
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1 1/2 cups sugar
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1 1/2 teaspoons vanilla extract
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4 eggs
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2 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/2 teaspoon salt
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2 cups cranberries (I just use a whole 12 oz. bag, fresh or frozen, if frozen, do not thaw)
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1/2 cup pecans, chopped
Instructions
- 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.