1 cup softened butter
2 cups flour
8 oz softened cream cheese
1 1/2 tsp baking powder
1 1/2 cup sugar
1/2 tsp salt
1 1/2 tsp vanilla extract
2 cups fresh or frozen cranberries
4 eggs
1/2 cup chopped pecans
Preheat oven to 350 degrees F. Beat together soft butter, cream cheese,
sugar, vanilla, and eggs. Mix in double-sifted flour, baking powder and
salt. Fold in fresh or frozen cranberries and pecans. Immediately spoon in
mix to muffin tins, slightly underfilling to only two-thirds full. Bake
about 25-30 minutes. Cool for 3-5 minutes before removing from tins.
Makes about 24 muffins.