Pecan cranberry muffins - toh

1 1/2 dozen

Ingredients

Quantity Ingredient
1½ cup Cranberries, chopped, fresh or frozen
1¼ cup Sugar, divided
3 cups Flour
4½ teaspoon Baking soda
½ teaspoon Salt
½ cup Butter/margarine
3 Eggs, lightly beaten
1 cup Milk
1 cup Pecans, chopped
1 tablespoon Lemon peel, grated

Directions

In a bowl, toss, cranberries with ¼ 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 in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups ⅔'s full. Bake at 400 for 20 to 25 minutes or until muffins test done. Yield: about 1½ dozen Submitted By MARIE CULVER On 02-05-95 (1156)

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