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 peel and cranberries. Fill greased or paper-lined muffin cups
two-thirds full.
Bake at 400 degrees F for 20-25 minutes or until muffins test done.
|
