2 1/2 - 3 c. coarsely chopped cranberries
3 c. sifted flour
4 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 c. sugar
Vanilla
1/2 c. shortening
1 c. milk
2 eggs
2 tbsp. grated lemon rind
1 c. chopped pecans (optional)

Prepare cranberries and if need to, may sweeten with sugar, but their really is no need to since the muffin is sweet. Sift flour, baking powder, salt, and sugar into a large bowl. Cut in shortening with a pastry blender until mixture is crumbly. Stir in lemon rind and optional pecans if using.

Beat eggs in small bowl until foamy; beat in milk. Add liquid all at once to flour mixture. Mix but don't over mix. Add vanilla, then fold in cranberries. (The mixture should not be too thick, but fairly easy to dip. Add milk as needed.) Spoon mixture into greased medium size muffin pan cups, filling each 2/3 full.

Bake in preheated oven at 400 degrees for 20 minutes. Remove from pans at once; cool on wire racks. Serve warm with butter and honey, if you wish.