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)