Ingredients
1-1/2 cups chopped fresh or frozen cranberries1-1/4 cup sugar, divided3 cups all-purpose flour4-1/2 teaspoons baking powder1/2 teaspoon salt1/2 cup butter2 large eggs, lightly beaten1 cup whole milk1 cup chopped pecans1 teaspoon grated lemon zest
Preparation
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 zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400° for 20-25 minutes or until muffins test done.
