Cream Cheese Cranberry Muffins

This recipe and picture came from the Taste of Home Easy breakfast and brunch magazine--also on their website.

1 cup butter, softened*

1 8 oz package cream cheese, softened*

1 1/2 cups sugar

4 eggs

1 1/2 tsp vanilla extract

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

2 cups fresh or frozen cranberries (I rinsed my frozen cranberries but didn't thaw completely)

1/2 cup chopped pecans (optional)

Drizzle:

2 cups powdered sugar

3 Tbsp milk

(I also added a little bit of almond extract~1/2 tsp)

Cream butter, cream cheese and sugar until light and fluffy. Add eggs one at a time, beat in vanilla. Add dry ingredients and stir just until moistened. Fold in cranberries and pecans.

Bake at 350 for 20-25 minutes and drizzle sugar mixture while warm.

* I used 1/2 cup butter and 1/2 cup oil--I didn't want to use up all my butter. I also used fat free cream cheese. These muffins are light and fluffy with great texture!