Cream Cheese Cranberry Muffins

• 1 cup butter, softened
• 1 (8 ounce) package cream cheese, softened
• 1 1/2 cups sugar
• 1 1/2 teaspoons vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups cranberries (I just use a whole 12 oz. bag, fresh or frozen, if frozen, do not thaw)
• 1/2 cup pecans, chopped

1. In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla.
2. Add eggs, one at a time, beating well after each addition.
3. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened.
4. Fold in cranberries and pecans.
5. (I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
6. Fill greased or paper-lined muffin cups three-fourths full.
7. Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
8. Cool for 5 minutes before moving to wire racks.

butter, cream cheese, sugar, vanilla, eggs, flour, baking powder, salt, cranberries, pecans

Taken from www.food.com/recipe/cream-cheese-cranberry-muffins-267729 (may not work)