TOTAL TIME: Prep: 15 min. Bake: 20 min.YIELD:24 servings
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar
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
2 cups confectioners’ sugar
3 tablespoons 2% milk
1.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.
2. 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.
3. Combine confectioners’ sugar and milk; drizzle over muffins. Yield: 2 dozen.