Pecan Cranberry Muffins - cooking recipe

Ingredients

1 1/2 c. chopped fresh or frozen cranberries
1 1/4 c. sugar, divided
3 c. all-purpose flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter or margarine
2 eggs, lightly beaten
1 c. milk
1 c. chopped pecans
1 Tbsp. grated lemon peel

Preparation

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\u00b0 for 20 to 25 minutes or until muffins test done.
Yield:
about 1 1/2 dozen.