Ingredients
-
1
-
1
-
1 1/2
-
1 1/2
-
4
-
2
-
1 1/2
-
1/2
-
2
-
1/2
-
-
-
-
-
Directions
Cream Cheese Cranberry Muffins, Moist and full of cranberries Sweet with just enough tartness! Easy to make! These muffins are light and tasty and they freeze very well I found the recipe in Christmas edition magazine from Dec 06 and just tried them last week I have made them twice now! We all love them I omit the pecans as my husband cannot eat nuts and we do not miss them!, I followed the recipe exactly, especially the part about the 12 oz pkg of frozen fresh cranberries and served them at a church gathering where they received lots of rave reviews I love pecans, so use 1 full cup Very delicious! The large muffins (18 of them) baked up beautifully at closer to 30 minutes for my oven — as per pictures
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Steps
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1
Done
|
In a Large Mixing Bowl, Cream the Butter, Cream Cheese, Sugar and Vanilla. |
|
2
Done
|
Add Eggs, One at a Time, Beating Well After Each Addition. |
|
3
Done
|
Combine the Flour, Baking Powder and Salt; Stir Into Creamed Mixture Just Until Moistened. |
|
4
Done
|
Fold in Cranberries and Pecans. |
|
5
Done
|
(i Put the Cranberries in the Food Processor the First Time I Made Them and This Last Time I Just Rough Chopped Them). |
|
6
Done
|
Fill Greased or Paper-Lined Muffin Cups Three-Fourths Full. |
|
7
Done
|
Bake at 350 Degrees 20-25 Minutes or Until a Tooth-Pick Comes Out Clean. |
|
8
Done
|
Cool For 5 Minutes Before Moving to Wire Racks. |
