Cranberry Pecan Muffins

If you haven't guessed by now, I love cranberries and it doesn't matter what time of the year it is, but it is especially true during the holiday season. I clipped this recipe out of a Family Circle Magazine years ago and it is probably my favorite cranberry muffin.
The cranberry and lemon flavor is bright and zesty; perfect for breakfast or snack. Blessings...

Recipe:

1-1/2 cups coarsely chopped cranberries
1-1/4 cups sugar, divided
3 cups sifted unbleached flour
4-1/2 tsps. baking powder
1/2 tsp. salt
1/2 cup vegetable shortening
1 cup chopped pecans
2 tsps. grated lemon rind
2 eggs
1 cup milk

1. In a small bowl, combine the chopped cranberries and 1/4 cup sugar. Stir and set aside.
2. In a large bowl, stir together flour, baking powder, salt and remaining 1 cup sugar. Cut in shortening with a pastry blender until mixture is crumbly. Stir in pecans and lemon rind.
3. In a small bowl, beat eggs until light; stir in milk.
4. Add liquid all at once to flour mixture, stirring just until moist with a spoon. Stir in cranberry mixture.
5. Spoon batter into greased medium-size muffin pan cups, filling each 2/3 full.
6. Bake in a 400 degree oven for 18-20 minutes or until muffins test done with a toothpick. Be careful to not over bake as they will get very crumbly. Cool on wire racks or serve warm from the oven.

Yield: 1 dozen
Note: 2 cups whole fresh cranberries will result in the 1-1/2 cups chopped called for in the recipe.