½ cup butter, softened
4 oz. cream cheese, softened
¾ cup sugar
1 tsp. vanilla
2 eggs
1 cup all-purposed flour
¾ tsp. baking powder
¼ tsp. salt
1 ½ cups fresh whole cranberries
Heat oven to 350°.
Place paper or foil baking cups into 12 muffin pan cups. Set aside.
Combine butter and cream cheese in large bowl; beat at medium speed until well mixed. Add sugar and vanilla; continue to beating until well mixed. Stir in cranberries.
Evenly divide batter among prepared muffin cups. Sprinkle coarse grain sugar over top of each muffin.
Bake 21-26 minutes until tops are beginning to brown on edges and toothpick inserted into center comes out clean. Cool 2 minutes in pan; remove to wire cooling rack. Serve warm or at room temperature.
Note: Can substitute whole frozen cranberries, but cut amount to 1 cup.
Peg