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Cream Cheese Cranberry Muffins
Ingredients:
1 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
4 eggs
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh or frozen cranberries
1/2 c. pecans
1 c. butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 1/2 c. sugar
1 1/2 tsp. vanilla extract
4 eggs
2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh or frozen cranberries
1/2 c. pecans
Directions:
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. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool the muffins 5 minutes before removing from pan to wire racks. Serve warm. Makes 2 dozen.
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. Fill greased or paper-lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool the muffins 5 minutes before removing from pan to wire racks. Serve warm. Makes 2 dozen.
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