Cranberry-Pecan Muffins

By deanarrca

Ingredients

• 1 1/2 cups chopped fresh cranberries or frozen
• cranberries
• 1 1/4 cups sugar
• 3 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or margarine
• 2 eggs, slightly beaten
• 1 cup milk
• 1 cup chopped pecans
• 1 TBS. lemon peel, grated

Details

Servings 16

Preparation

Step 1

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 muffins cups 2/3 full. Bake at 400 for approx. 22 minutes.