Lemon-scented muffins laden with fresh chopped cranberries and pecans.

Pecan Cranberry Muffins

1 cup chopped fresh or frozen cranberries

1 cup granulated sugar - divided use

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup butter

1 large egg, lightly beaten

3/4 cup milk

1/2 cup chopped pecans

1 teaspoon grated lemon peel

1. Heat oven to 400°F (205°C). Grease and flour a 12-cup muffin tin or line with paper liners.
2. In a bowl, toss cranberries with 1/4 cup sugar; set aside.
3. In a large mixing bowl, combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs.
4. In a small bowl, combine egg and milk; stir into flour mixture just until moistened; do not over mix. Fold in pecans, lemon peel and cranberries.
5. Fill prepared muffin tin two-thirds full.
6. Bake for 20 to 22 minutes or until muffins test done. Cool in pan on wire rack.

Makes 1 dozen muffins.