Title: Pecan Cranberry Muffins
Categories: Muffins
Yield: 18 Muffins
| 1 1/2 | c | Chopped fresh or frozen |
| | | Cranberries |
| 1 1/4 | c | Sugar |
| 3 | c | All purpose flour |
| 4 1/2 | ts | Baking powder |
| 1/2 | ts | Salt |
| 1/2 | c | Butter or margerine |
| 2 | | Eggs lightly beaten |
| 1 | c | Milk |
| 1 | c | Chopped pecans(or walnuts) |
| 1 | tb | Grated lemon peel(optional) |
Grease muffin cups or line with paper liners.Preheat oven to 400. In a bowl
toss the cranberies with 1/4 cup sugar(or fructose),set aside. Combine
flour,salt,baking powder and remaining sugar in a large bowl or food
processor. Cut in the butter or margerine until mixture resembles coarse
meal. Combine the eggs and milk. Stir into flour mixture until just
moistened. Fold in the nuts and peel. Fill each cup 2/3 full with the
batter. Bake for 20-25 minutes or until they test done. Remove from oven.
Let sit for 5-10 minutes.Remove from pans and cool completely.