Pecan Cranberry Muffins

Ingredients:

1/2 cup chopped fresh or frozen cranberries
1/2acup sugar divided
3 cups all-purpose flour
41⁄2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter or mar. garine
2 eggs lightly beaten
1 cup milk
1 cup chopped pecans
1 Tbsp. grated lemon peel

Instructions:

In bow), toss cranberries with If◄ c. sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Combine eggsand milk; stir intoflour mixture just until moistened. Fold in pecans, lemon peel and cranberries. Fill greased or paper lined muffin cups 2/3 full. Bake at 400° for 20-25 minutes or until muffins te t done. Yield about 1 1/2 dozen. (These can be stored in the freezer and reheated when you want them.)

Notes:

These muffins are eac; y to make and store in the freezer for future use. Just reheat them whenever you want a little something extra for breakfast, or have drop in guests. These are great for on the go families, and are also great for the lunch box.

Servings Yield:

Yield about 1 1/2 dozen