Cream Cheese Cranberry Muffins
I love it when fresh cranberries show up at the store. I have substituted dried cranberries in this favorite muffin recipe, but you can't beat the fresh ones. I buy lots of packages of cranberries and freeze them for wonderful treats throughout the year. Sometimes, I add white chocolate chips, because, as you know, I always think chocolate makes everything better!Yield: 24 servings
|1 cup||butter, softened|
|1 (8-ounce) package||cream cheese, softened|
|1 1/2 cups||sugar|
|1 1/2 teaspoons||vanilla extract|
|2 cups||all-purpose flour, or a gluten-free blend|
|1 1/2 teaspoons||baking powder|
|2 cups||fresh or frozen cranberries|
|1/2 cup||chopped pecans|
|2 cups||confectioners' sugar|
|3 tablespoons||2% milk|
Preheat oven to 350°. In a large bowl, cream butter, cream cheese and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine 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 20-25 minutes or until a toothpick inserted in the muffins comes out clean. Cool 5 minutes before removing from pans to wire racks.
Combine confectioners' sugar and milk; drizzle over muffins. Yield: 2 dozen.