Cream Cheese Cranberry Muffins

These muffins went down a treat this morning at the Mum's Bible Study at our house. The muffins turned out dense, yet airy, and moist, but not over greasy. I think the batter (all of the ingredients before adding the cranberries and pecans) would make a very good base for any muffin recipe - just add in whatever berries or nuts you'd like.

Cream Cheese Cranberry Muffins
Makes approx. 24 muffins
Source: Taste of Home Annual Recipes 2008 cookbook, pg. 87

1 C. butter, softened
1 pkg. (8oz.) cream (soft) cheese, softened
1 1/2 C. sugar
1 1/2 tsp. vanilla extract
4 eggs
2 C. all-purpose (plain) flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 C. fresh or frozen cranberries
1/2 C. chopped pecans

Preheat oven to 350°F/180°C.

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 flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans. (There's no need to thaw the frozen cranberries.)

Fill greased or paper-lined muffin cups three-fourths full. (I used silicon muffin cups and used a large ice cream baller to scoop the batter into the cups.) Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool the muffins for 5 minutes before removing from pans to a wire rack. Serve warm.