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.