Cranberry Pecan Muffins - cooking recipe

Ingredients

1 1/2 c. cranberries, chopped
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
2 eggs
1 c. milk

Preparation

Combine coarsely chopped cranberries and 1/4 cup sugar in a small bowl; let stand while preparing batter.
Sift flour, baking powder, salt and 1 cup sugar into a large bowl.
Cut in vegetable shortening until mixture is crumbly.
Stir in chopped pecans and grated lemon rind.
Beat eggs in a small bowl until light; stir in milk.
Add liquid all at once to flour mixture, stirring just until moist.
Fold in cranberry mixture.
Spoon batter into greased medium-sized muffin cups, filling each 2/3 full.
Bake in hot oven (400\u00b0) for 20 minutes or until golden brown.
Serve warm with butter and honey.