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
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.
Notes
Recipe By: Ginger Berry
Serving Size: 18
Serving Size: 18
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