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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 18 |
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Another recipe I've had so long I can't remember specific details for my commentary.... I know they were good as I have it marked as a keeper! I think I'll make them soon - 'tis the season, after all! Ingredients:
1 1/2 cups fresh cranberries, chopped |
1 1/4 cups sugar, divided |
3 cups all-purpose flour |
4 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter or 1/2 cup margarine |
2 eggs, lightly beaten |
1 cup milk |
1 cup chopped pecans |
1 tablespoon grated lemon peel |
Directions:
1. Combine the cranberries and 1/4 cup sugar; set aside.
2. Mix together flour, baking powder and salt and remaining sugar.
3. Cut in the butter until the mixture resembles course crumbs.
4. Combine eggs and milk; stir into flour mixture just until moistened.
5. Fold in pecans, cranberries and lemon peel.
6. Fill greased or paper-lined muffin cups 2/3 full.
7. Bake at 400* for approximately 20-25 minutes or until muffins test done.
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