- 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.