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

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 a pastry blender until mixture is crumbly. Stir in pecans and lemon rind.

Beat eggs in another 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 medium size muffin pan cups, filling each 2/3 full. Bake at 400 degrees for 20 minutes or until golden brown. Remove from pans to wire racks. Serve warm with butter and honey. Makes 2 1/2 dozen.