Shelly's Recipe

PECAN CRANBERRY MUFFINS

Category: Muffins

1 1/2 cups fresh or frozen cranberries, chopped
1 1/4 cups sugar, divided
3 cups flour
4 1/2 tsp baking powder
1/2 tsp salt
1/2 cup cold butter
2eggs, lightly beaten
1 cup milk
1 cup chopped pecans
1 tbsp grated lemon peel

In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper lined muffin cups two thirds full. Bake at 400 for 20 25 minutes or until muffins test done.