1/4 c butter, softened
1/4 c packed light brown sugar
1/4 c granulated sugar
1 t vanilla extract
1 c flour
1/2 t baking powder
1/4 t baking soda
1/4 t salt
1 c coarsely chopped cranberries
1/2 c coarsely chopped walnuts
1/3 c Hershey's vanilla milk chips
Vanilla Glaze (below)
Heat oven to 350 degrees. Lightly grease or paper line 36 small muffin cups. Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy. Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture. Add milk and stir until blended. Stir in cranberries, walnuts and white chips. Fill muffin cups about 3/4 full with batter. Bake 12 to 14 minutes or until wooden pick inserted in center comes
out clean. Cool 5 minutes; remove from pans to wire rack. Cool
completely. Prepare WHITE GLAZE; drizzle over top of mini-cakes.
Refrigerate 10 minutes to set glaze. Garnish with additional cranberries.
In a small microwave-safe bowl stir 1 c Hershey's vanilla milk chips with 2 Tv egetable oil over. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds or just until chips are melted when stirred.
Time: 1 hour Makes: 3 dozen
These make a nice table presentation. This recipe came from Treasury of Christmas by Publications International LTD.