Instructions

1. Pre-heat oven 400*, line or grease muffin tins, set aside.
2. In a bowl, toss cranberries with 1/4 cup sugar; set aside.
3. Sift together flour, baking powder, salt and remaining sugar.
4. Using a pastry cutter or two knives cut in butter until the mixture resembles coarse crumbs.
5. In a small separate bowl combine eggs and milk; stir into flour mixture just until moistened.
6. Gently fold in pecans, lemon zest and cranberries until incorporated.
7. Fill prepared muffin cups two-thirds full.
8. Bake at 400° for 20-25 minutes or until inserting toothpick and it comes clean. Remove from oven, allow to cool for 5 minutes then remove muffins from tin and allow to cool on cooling racks.

• Course : Snack
• Recipe Type : Biscuits and Muffins