I love the tartness of cranberries and always stock up on them this time of year while they’re easy to find.  These muffins are a great way to start the day.

1 C chopped fresh cranberries
1 C sugar
2 C all purpose flour
1 T baking powder
1/2 t salt
1/4 C butter
1 egg, lightly beaten
3/4 C milk
1/2 C chopped pecans
1 t lemon zest

• Preheat oven to 400.  Grease and flour a 12-cup muffin tin or line with paper liners.
• In a bowl, toss cranberries with 1/4 C sugar.  Set aside.
• in a large mixing bowl, combine flour, baking powder, salt and remaining sugar.  Cut in butter until the mixture resembles coarse crumbs.
• In a small bowl, combine egg and milk.   Make a well in the middle of the flour mixture, pour in the milk and egg mixture and stir in a folding motion only until just moistened, about 12 strokes.  Do not over mix or your muffins will be too dense.  It’s ok if there are still some bits of dry spots. 
• Fold in pecans, lemon zest and cranberries.  Set aside for at least 30 minutes to allow the flour to absorb the moisture.
• Fill prepared muffin tins 2/3 full.  Bake for 20 to 22 minutes or until a toothpick inserted in the center comes out clean.  Cool for several minutes in pan and then turn muffins out onto a rack to cool.

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