Yield: 1 1/2 dozen
Measure | 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 \N | Eggs, lightly beaten |
1 cup | Milk |
1 cup | Pecans, chopped |
1 tablespoon | Lemon peel, grated |
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)