Incredibly tender and moist cream cheese muffins loaded with fresh cranberries and nuts.

Cranberry Cream Cheese Muffins

1 cup butter, softened
1 (8-ounce) package cream cheese, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
4 large eggs
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh or frozen cranberries, dusted with 2 tablespoons flour
1/2 cup pecans or walnuts, chopped

1. Preheat oven to 350°F (175°C). Line muffin pan with paper liners or spray with nonstick cooking spray.
2. In a mixing bowl, beat together the butter, cream cheese, sugar, and vanilla extract. Add the eggs, one at a time, beating well after each.
3. In a separate bowl, combine the flour, baking powder, and salt. Add to the butter mixture gradually. Fold in cranberries and nuts. Spoon batter into greased muffin cups.
4. Bake for 25 to 30 minutes, or until golden and wooden pick inserted in center comes out clean. Let muffins stand on a cooling rack for about three minutes before removing from the pans.

Makes 1 dozen.

Note: Blueberries or raspberries can be substituted for the cranberries.