Pecan Cranberry Muffins

Submitted by SweetDivaMJ

"Another recipe I've had so long I can't remember specific details for my commentary.... I know they were good as I have it marked as a keeper! I think I'll make them soon - 'tis the season, after all! I substitute freshly ground whole grain flour for the all-purpose. **PLEASE NOTE**. If you substitute store-bought wheat flour for the all-purpose, you do not need to add the additional amount of flour - just use the same amount as all-purpose."

 

• Ready In: 33mins
• Ingredients: 10
• Serves: 18

ingredients

• 1 1⁄2 cups fresh cranberries or 1 1/2 cups frozen cranberries, chopped
• 1 1⁄4 cups sugar, divided
• 3 3 3/4 cups freshly ground soft wheat or 3 3/4 cups oat flour
• 4 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon salt
• 1⁄2 cup butter or 1/2 cup margarine
• 2 eggs, lightly beaten
• 1 cup milk
• 1 cup chopped pecans
• 1 tablespoon grated lemon peel

directions

1. Combine the cranberries and 1/4 cup sugar; set aside.
2. Mix together remaining sugar, flour, baking powder and salt.
3. In a separate bowl, brean the butter.
4. Add eggs, one at a time.
5. Add flour mixture alternately with the milk; fold in pecans, cranberries and lemon peel.
6. Bake at 375* for approximately 15 - 18 minutes.