Name: Cranberry Pecan Muffins
Ingredients: 1 1/2 cups cranberries (fresh, coarsely chopped); 1/4 cup sugar; 2 cups all-purpose flour; 1 1/2 cups sugar; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup shortening or butter; 1 cup pecans (chopped); 2 teaspoons lemon rind (grated); 2 large eggs; 1 cup milk

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Cranberry Pecan Muffins

Course: Breakfast, Dessert

Servings:

Author: Ginger Berry

Ingredients

1 1/2 cups cranberries fresh, coarsely chopped
1/4 cup sugar
2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup shortening or butter
1 cup pecans chopped
2 teaspoons lemon rind grated
2 large eggs
1 cup milk

Instructions

Combine cranberries and 1/4 cup sugar and set aside.
Mix together dry ingredients. Cut in shortening until mixture resembles coarse meal. Stir in pecans and lemon rind and make a well in the center. Beat eggs until light and lemon colored and stir in milk. Add egg mixture to dry ingredients; stirring just until moistened; gently stir in cranberries.
Spoon batter into greased muffin tins filling 2/3 full or to the top for larger muffins. Bake at 350 degrees for about 15 minutes or until done.