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1 c. soft butter 8 oz. soft cream cheese 1 1/2 c. sugar 1 1/2 t. vanilla 4 eggs 2 c. flour 1 1/2 t. baking powder 1/2 t. salt 2 c. whole cranberries 1/2 c. pecans
Topping: Preheat oven to 325 degrees. Cream butter, cream cheese, sugar and vanilla. Beat eggs in one at a time. Combine flour, baking powder and salt; beat into creamed mixture. Fold in cranberries and pecans. Fill lined or greased muffin cups 2/3 full. Top with mixture of brown sugar, pecans and cinnamon. Bake for 20 - 25 minutes. Yield 18 muffins. |