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

Preheat oven to 400 degrees. Combine cranberries and 1/4 cup sugar in a small bowl; let stand while preparing batter. Sift flour, baking powder, salt and 1 cup sugar into a large bowl. Cut in shortening with pastry blender until mixture is crumbly. Stir in 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 cranberries.

Spoon batter into medium sized muffin pans, cups, filling each 2/3 full. Bake in preheated hot oven (400 degrees) for 20 minutes or until golden brown. Remove from pans to wire racks. Serve warm with butter and honey.