Blacksmith Inn Cranberry Cream Cheese Muffins:
1 C. softened butter
8 oz. softened cream cheese
1 1/2 tsp. vanilla
2 C. flour
1/2 tsp salt
1/2 C. chopped pecans
2 C. coarsely chopped fresh cranberries
1 1/2 tsp. baking powder
4 eggs
1 1/2 C. sugar.
Cream butter, cream cheese, sugar, and vanilla. Beat eggs in one at a time. Fold in flour, baking powder, and salt. Fold in cranberries and pecans. Spray muffin tins with non-stick spray. Fill cups 2/3 full and sprinkle the tops with cinnamon and sugar. Bake at 350 for 20-25 minutes. Makes 18-24 muffins depending on the size of the muffin tins.
(recipe from the April '04 moms recipe book of 2005)
These are truly wonderful muffins! They are a great treat for a fall dinner.
Happy October everyone!!!!!

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