Mama Moon’s Cranberry Cream Cheese Muffins
1 cup butter, softened
1 (8 ounce) pkg cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries* dusted with 2 tablespoons flour
1/2 cup pecans or walnuts, chopped
Preheat oven to 350 degrees. Line muffin pan with paper liners or spray with nonstick cooking spray. In a mixing bowl, beat together the first four ingredients. Add eggs, one at a time, beating well after each addition.
In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups. Bake for 25 to 30 minutes, or until golden and toothpick inserted in middle comes out clean. Let muffins stand on a cooling rack for 5 minutes before removing from the pans.
*can substitute raspberries or blueberries
