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Bread-Muffins: 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 350ºF. 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!