Cranberry Cream Cheese Muffins

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