Cream Cheese Cranberry Muffins

1 cup butter, softened

1 package (8 ounces) cream cheese, softened

1 1/2 cups sugar

4 eggs

1 1/2 teaspoons vanilla extract

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

2 cups fresh or frozen cranberries

1/2 cup chopped pecans

In a large bowl, cream the butter, cream cheese, 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 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.