1 1/2 c. coarsely chopped cranberries
1/4 c. sugar
3 c. sifted all-purpose flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. vegetable shortening
1 c. chopped pecans
2 tsp. grated lemon rind
2 eggs
1 c. milk

Combine cranberries and 1/2 cup sugar in small bowl; let stand while preparing batter. Sift flour, baking powder, salt, and sugar into large bowl. Cut in shortening until crumbly. Stir in chopped pecans and lemon rind. Beat eggs in small bowl until light. Stir in milk. Add liquid all at once to flour mixture, stirring just until moist. Fold in cranberry mixture. Spoon batter into greased muffin cups, filling each 2/3 full. Bake in hot oven (400 degrees) for 20 minutes or until golden brown. Remove from pans to wire racks. Serve warm with butter and honey. Makes 2 dozen.