Name: Pecan Cranberry Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: about 1-1/2 dozen
Ingredients: 1-1/2 cups chopped fresh or frozen cranberries; 1-1/4 cup sugar, divided; 3 cups all-purpose flour; 4-1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup butter; 2 large eggs, lightly beaten; 1 cup whole milk; 1 cup chopped pecans; 1 teaspoon grated lemon zest

When you want a little something extra for breakfast, serve these muffins - you'll get requests for seconds. I store them in the freezer and reheat them when we want them.—Suzanne McKinley, Lyons, Georgia

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Pecan Cranberry Muffins

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Yield:about 1-1/2 dozen

Prep:15 min

Cook:20 min

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Ingredients

1-1/2 cups chopped fresh or frozen cranberries
1-1/4 cup sugar, divided
3 cups all-purpose flour
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter
2 large eggs, lightly beaten
1 cup whole milk
1 cup chopped pecans
1 teaspoon grated lemon zest

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Directions

In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs.

Combine eggs and milk; stir into flour mixture just until moistened. Fold in pecans, lemon zest and cranberries. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 400° for 20-25 minutes or until muffins test done.