Cranberry Cream Cheese Muffins

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I have been busy figuring out what to serve for annual Christmas party which is just 3 weeks away and finalizing my Thanksgiving menu.  Thanksgiving dinner doesn’t change much from year to year but I like to add something new each year.

These muffins are really delicious ~ very tender.  Now the recipe calls for the cranberries to be dusted with flour but since they are mixed with the flour mixture before adding to the wet mixture, I didn’t really see the point.  I didn’t do it and it worked out fine.  I also use half Splenda and half sugar and they taste great. I left out the nuts since DH is not a fan of nuts in baked goods.

I made 20 muffins using a big ice cream scoop to put them in the pan. Half will go into the freezer for Thanksgiving.

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Cranberry Cream Cheese Muffins

vegetable oil cooking spray or butter, for greasing
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 1/2 cups sugar
1 1/2 teaspoons vanilla extract
4 eggs
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh cranberries, dusted with 2 tablespoons flour
1/2 cup pecans, chopped (or other nuts)

Preheat oven to 350º. Spray or lightly butter muffin tins. You can also use cupcake liners.

Beat together butter, cream cheese, sugar, vanilla, and eggs.

Mix together in another bowl: flour, baking powder, and salt. Fold in cranberries and nuts. Add to wet ingredients. Stir until just combined ~ do not over stir.

Immediately fill muffin tins 2/3 full with batter.

Bake until inserted toothpick comes out clean, about 25 to 30 minutes.

Let cool 3 to 5 minutes before removing from pans.

Makes 18 to 24 muffins.

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Happy Cooking!

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Orange Nut Bread with Orange Marmalade Butter

3 Comments

Well, it’s hurricane season and Hurricane Bertha is churning out in the Atlantic. I hope it doesn’t affect anyone on the east coast ~ especially me! Time to get my hurricane kit together.

I really like citrus in anything ~ orange is probably my favorite flavor. This bread is delicious and would be great for breakfast or teatime. I never add the nuts because DH doesn’t like them in baked goods but I think they would be a wonderful addition. I bake it in 8×5 pans instead of the smaller pans and check it after 50 minutes but it usually takes about one hour to bake.

Orange Nut Bread with Orange Marmalade Butter

Bread:

1 1/2 cups sugar
1 cup butter, softened
4 eggs
1 cup sour cream
1/2 cup orange juice
2 tablespoons freshly grated orange peel
3 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 cup chopped walnuts

Orange Marmalade Butter:

1/2 cup butter, softened
1 tablespoon powdered sugar
3 tablespoons orange marmalade

Heat oven to 350°. Grease bottom only of 5 mini (5 1/2×3-inch) loaf pans or other sized pans. Set aside.

Combine sugar and 1 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs; continue beating until well mixed. Add sour cream, orange juice and orange peel; continue beating until well mixed. Reduce speed to low; add flour, baking powder and baking soda. Beat until well mixed. Gently stir in nuts by hand.

Divide batter evenly among prepared pans. Bake for 35 to 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pans. Cool completely.

Meanwhile, for butter, combine 1/2 cup butter, powdered sugar and marmalade in small bowl. Beat at medium speed, scraping bowl often, until creamy. Cover; refrigerate until serving time.

Happy Cooking!