Cranberry-Pecan Muffins

Ingredients:

1 1/2 cups chopped fresh or frozen cranberries

1 1/4 cups granulated sugar, divided

3 cups all-purpose flour

1 1/2 tablespoons baking powder

1/2 teaspoon salt

1/2 cup butter or margarine

2 eggs, lightly beaten

1 cup milk

1 cup chopped pecans

1 tablespoon orange zest

Directions:

Preheat oven to 400 degrees. Spray muffin tins with cooking spray.

In a medium bowl, toss cranberries with 1/4 cup sugar; set aside.

In a large bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in pecans and orange zest and cranberries. Fill muffin tins 2/3 full. Bake at 400 degrees for 20-25 minutes. 

Yields: 18 muffins.