Cranberry-Pecan Muffins - cooking recipe

Ingredients

1 1/2 c. coarsely chopped cranberries
1 1/4 c. sugar
3 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. vegetable shortening
1 c. chopped pecans
2 tsp. grated lemon rind (I use the rind of a whole lemon)
2 eggs
1 c. milk

Preparation

Combine the cranberries and 1/4 cup sugar; set aside.
Sift together the flour, baking powder, salt and 1 cup of sugar into a large bowl.
Cut in the shortening with pastry blender until mixture is crumbly.
Stir in the pecans and lemon rind.
Beat eggs in a small bowl until light.
Add liquid all at once to flour mixture, stirring only until moist.
Fold in cranberry mixture. Spoon batter into lined muffin cups, filling 2/3 full.
Bake at 400\u00b0 for 20 to 25 minutes.
Remove to wire rack.
Makes 18 muffins.