Jane's Favorite Tested Recipes
12/18/2006
Last Update
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Jane Echols
Ft. Myers, Florida
Cream Cheese Cranberry Muffins
| 1 cup butter, softened |
| 1 (8 ounce) package cream cheese, softened |
| 1 ½ cups sugar |
| 1 ½ teaspoons vanilla extract |
| 4 eggs |
| 2 cups all-purpose flour |
| 1 ½ teaspoons baking powder |
| ½ teaspoon salt |
| 2 cups fresh or frozen cranberries |
| ½ cup chopped pecans |
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 three-fourths full. Bake 350 for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
NOTE: This is in the December/January 2007 TASTE OF HOME. It did NOT call for sifted flour, but I did sift mine. I also used fresh cranberries and measured two cups out of a 16 ounce bag and put the rest in the freezer. The recipe stated to bake them for 20-25 minutes, but they were not brown then. I did them for 22 minutes, then another three, then another three. Hence my "25-30 minutes" in the directions. So just check yours after maybe 22 minutes and see if they are browned. They are very moist and flavorful!