Pecan cranberry muffins
18 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped cranberries -- fresh |
| Or frozen | ||
| 1¼ | cup | Sugar -- divided |
| 3 | cups | All-purpose flour |
| 4½ | teaspoon | Baking powder |
| ½ | teaspoon | Salt |
| ½ | cup | Butter or margarine |
| 2 | eaches | 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 power, 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 deg. for 20 to 25 minutes. ou until muffins test done.
Yield: about 18.
Recipe By : Taste Of Home