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Moist and chock-full of colorful berries, these marvelous muffins are a seasonal specialty of Mrs. Leonard Keszler, Bismarck, North Dakota. "They are light and tasty, and they freeze very well," she says.
24 Servings Prep: 15 min. Bake: 20 min./batch
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
DRIZZLE:
2 cups confectioners' sugar
3 tablespoons 2% milk
In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 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 at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. If desired, combine the glaze ingredients; drizzle over warm muffins. Serve warm. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 105 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.
24 Servings Prep: 15 min. Bake: 20 min./batch
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
4 eggs
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries
1/2 cup chopped pecans
DRIZZLE:
2 cups confectioners' sugar
3 tablespoons 2% milk
In a large bowl, cream the butter, cream cheese, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 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 at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. If desired, combine the glaze ingredients; drizzle over warm muffins. Serve warm. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 105 calories, 6 g fat (3 g saturated fat), 46 mg cholesterol, 113 mg sodium, 10 g carbohydrate, 1 g fiber, 3 g protein.
