Cream Cheese Cranberry Muffins - cooking recipe

Ingredients

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

Preparation

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 the flour, baking powder and salt; stir into creamed mixture just until moistened.
Fold in cranberries and pecans.
(I put the cranberries in the food processor the first time I made them and this last time I just rough chopped them).
Fill greased or paper-lined muffin cups three-fourths full.
Bake at 350 degrees 20-25 minutes or until a tooth-pick comes out clean.
Cool for 5 minutes before moving to wire racks.