Cranberry Pecan Muffins

• 1 1/2 c. cranberries, chopped
• 1 1/4 c. sugar
• 3 c. flour
• 4 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. vegetable shortening
• 1 c. chopped pecans
• 2 tsp. grated lemon rind
• 2 eggs
• 1 c. milk

1. Combine coarsely chopped cranberries and 1/4 cup sugar in a small bowl; let stand while preparing batter.
2. Sift flour, baking powder, salt and 1 cup sugar into a large bowl.
3. Cut in vegetable shortening until mixture is crumbly.
4. Stir in chopped pecans and grated lemon rind.
5. Beat eggs in a small bowl until light; stir in milk.
6. Add liquid all at once to flour mixture, stirring just until moist.
7. Fold in cranberry mixture.
8. Spoon batter into greased medium-sized muffin cups, filling each 2/3 full.
9. Bake in hot oven (400u0b0) for 20 minutes or until golden brown.
10. Serve warm with butter and honey.

cranberries, sugar, flour, baking powder, salt, vegetable shortening, pecans, lemon rind, eggs, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=888258 (may not work)