1½ cups chopped fresh or frozen cranberries
1¼ cups sugar, divided
3 cups all-purpose flour
1½ tablespoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs, lightly beaten
1 cup milk
1 cup chopped pecans or walnuts
1 tablespoon grated orange peel
Preparation:
In a bowl, Toss cranberries with 1/4 cup of sugar.
In another mixing bowl, combine flour, baking powder, salt, and
remaining 1 cup sugar. Cut butter into small pieces and mix in until
mixture resembles coarse crumbs.
In a smaller bowl, combine eggs with milk; stir into flour mixture
until just moistened. Fold in nuts and orange peel and cranberries,
trying not to over-mix. Fill paper-lined muffin tins two thirds full.
Bake at 400° for 20 to 25 minutes. Makes about 18 muffins.
Serve with butter and raspberry jam or orange marmalade, depending on your mood.