1 1/2 c. fresh chopped cranberries
1/4 c. sugar
3 c. self-rising flour
1 c. sugar
1/2 c. shortening
1 c. chopped pecans
2 tsp. grated lemon rind
2 eggs
1 c. milk

Combine cranberries with 1/4 cup sugar; set aside. Combine flour and sugar; mix well. Cut in shortening until it resembles coarse meal. Stir in pecans and lemon rind. Make a well in center of mixture. Beat eggs until light and lemon color. Stir in milk. Add to egg mixture and dry ingredients. Stir until moistened. Gently stir in cranberry mixture. Spoon in muffin pans. Bake at 400 degrees for 20 minutes.