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1 c. butter, softened
1 (8 oz.) pkg. cream cheese, softened
1 1/2 c. sugar
4 eggs
1 1/2 tsp. vanilla extract
2 c. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 c. fresh or frozen cranberries
1/2 c. chopped pecans

2 c. confectioners sugar
3 Tbsp. 2% milk

In a large bowl, cream the butter, cream cheese and sugar until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Combine the flour, baking powder and
salt; stir into creamed mixture just until moistened. Fold in
cranberries and pecans. Fill greased or paper lined muffin cups 3/4
full. Bake at 350 degrees for 20 to 25 minutes, or until a toothpick
inserted near the center comes out clean. Cool for 5 minutes before
removing from pans to wire racks. Combine confectioners sugar and
milk; drizzle over muffins.

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