Heat oven to 400°F (205°C). Grease and flour a 12-
cup muffin tin or line with paper liners.
In a bowl, toss cranberries with 1/4 cup sugar; set
aside.
In a large mixing bowl, combine flour, baking
powder, salt and remaining sugar. Cut in butter
until the mixture resembles coarse crumbs.
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.
Fill prepared muffin tin two-thirds full.
Bake for 20 to 22 minutes or until muffins test
done. Cool in pan on wire rack.
Originally Submitted
11/27/2011
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