In a large mixing bowl, cream the butter, cream cheese, sugar, and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.
2.
Fill greased or paper lined muffin cups 3/4 of the way full. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire racks. Serve warm.
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