1 cup butter, softened
1 pkg. (8 oz.) cream cheese, softened
1 1/2 cups sugar
1 1/2 tsp. vanilla extract
2 cups flour
1 ½ tsp. baking powder
½ tsp. salt
2 cups fresh or frozen cranberries
½ cup chopped pecans, optional
Cream in a large mixing bowl the butter, cream cheese, sugar, and vanilla extract. Then add the eggs, one at a time, beating well after each addition. Next combine the flour, baking powder, and salt. Stir into the creamed mixture just until moistened. Fold in the cranberries and pecans gently. Fill greased or paper lined muffin cups ¾ full. Bake 350° for 20-25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans. Serve warm.
Note: You may frost these with a cream cheese frosting after they have cooled, or frost with 3 Tbsp. orange juice and 2 cups powdered sugar mixed together. Glaze while still warm. Also, they can be frozen to save for later.