Ingredients
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1 1/2 cups sugar OR 1 cup Fructose
4 eggs
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 walnuts or pecans
Directions
In a large bowl, cream the butter, cream cheese and fructose (or sugar) until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and walnuts (or pecans) Fill greased or paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Makes 2 dozen muffins +
My daughter Chelle and I used the recipe found on this site and slightly adapted it to our needs... http://www.tasteofhome.com/Recipes/Cream-Cheese-Cranberry-Muffins
