Cranberry, Pecan Muffins

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

1. Mix cranberries and sugar and set aside.
2. In a large bowl, sift flour, salt and baking powder.
3. Add cranberries and sugar. Cut in the shortening until mixture is crumbly.
4. Stir in the pecans and lemon rind.
5. Beat eggs with milk and add to flour. Stir until moist and add cranberries, folding in until mixed. Place waxed muffin paper in muffin pan and spoon mixture into pan, filling cups 3/4 full. Bake at 400u0b0 for 20 minutes or until golden brown.
6. Yield: 2 1/2 dozen.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=147046 (may not work)