Jumbo Cranberry Lime Pound Cake Muffins

2 cups & 2 TBSP. Sugar 
½ cup melted  light butter
½ of an 8oz. block of light cream cheese
3 large eggs
1 egg white
3 cups all purpose flour
2 cups rehydrated dried cranberries (see below)
1 tsp. baking powder
½ tsp. baking soda
1 8oz. carton plain greek yogurt 
1.tsp lime juice
1 tsp lime zest 
1 tsp. butter extract
2 tsp. vanilla extract

1 ¼ cup powdered sugar
2 TBSP. lime juice

*Sparkling Sugar for the top if you have

Preheat your oven to 350. Line your tins with 12 jumbo muffin liners. Blend the first 3 ingredients on medium speed till well blended- about 3 minutes. Add the eggs one at a time until very well blended. Add all the dry ingredients a little at a time until very well incorporated-about 4 minutes total.  Toss the rehydrated, drained dried cranberries with 2 TBSP. additional flour. Set aside. Add the greek yogurt & 1 TBSP. Lime juice, butter extract & vanilla extract,  blend for 1 minute. 
Fold in the cranberries.  Drop about 5 TBSP. of batter into each liner-about ¾ full.  (fill ½ full first & then go back and divide the remaining batter amongst them)

Bake for 23-25 minutes. (Test them with a toothpick- mine were done at 23 minutes using my convection bake setting) While baking mix up your glaze.

Take out of oven. Let cool a few minutes. Lift onto foil with a fork & drizzle glaze on them and let cool.

Sprinkle with sparkling sugar.

*Rehydrated Cranberries: Cover dried cranberries with water. Cover with press & seal. Microwave for 3 minutes. Let stand 10 minutes covered. Drain. Squeeze dry with towel or paper towel or cheese cloth. 

*You can garnish these anyway you want. I didn't have a lime but lime zest mixed with a little sparkling sugar is so good on top of the glaze. I played around with a Christmas idea by using 1 drop of teal & one drop of yellow in the glaze & mixed.  I used a red candy 'DOT' in the middle.