1 1/2 c. cranberries, coarsely chopped
1/4 c. sugar
3 c. flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1 c. sugar
1/2 c. shortening
1 c. nuts (walnuts or pecans), chopped
2 tsp. lemon rind
2 eggs
1 c. milk

Combine cranberries and sugar in small bowl, and let stand. In large bowl, mix together flour, baking powder, salt and sugar. Cut in the shortening until crumbly. Stir in the nuts and lemon rind. Beat eggs 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, medium-size muffin pan cups, filling each 2/3 full.

Bake at 400 degrees for 20 minutes, or until golden brown. Remove from pans. Makes 2 1/2 dozen, approximately.