 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 18 |
|
When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.Suzanne McKinley, Lyons, Georgia Ingredients:
1-1/2 cups chopped fresh or frozen cranberries |
1-1/4 cup sugar, divided |
3 cups king arthur unbleached all-purpose flour |
4-1/2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 cup butter |
2 eggs, lightly beaten |
1 cup milk |
1 cup chopped pecans |
1 teaspoon grated lemon peel |
Directions:
1. 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.
2. 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.
3. Bake at 400° for 20-25 minutes or until muffins test done. Yield: about 1-1/2 dozen.
|
|