Pecan Cranberry Muffins

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Pecan Cranberry Muffins

 

1 1/2 cups chopped fresh or frozen cranberries

1 1/4 cups sugar, divided

3 cups all-purpose flour

4 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter or margarine

2 eggs, lightly beaten

1 cup milk

1 cup chopped pecans

1 teaspoon grated lemon peel

 

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 degrees F for 20-25 minutes or until muffins test done.

 

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