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Muffins

Cullen's Cranberry Orange Muffins

1 1/2 cups chopped fresh or frozen cranberries 
1 1/4 cups sugar, divided 
3 cups all-purpose flour 
1 1/2 tablespoons baking powder 
1/2 teaspoon salt 
1/2 cup butter or margarine 
2 eggs, lightly beaten 
1 cup milk 
1 cup chopped pecans or walnuts 
1 tablespoon grated orange peel 
Toss cranberries with 1/4 cup of sugar in a bowl; set aside.
In a mixing bowl, combine flour, baking powder, salt, and remaining 1 cup sugar. Cut in butter until mixture resembles coarse crumbs. Combine eggs with milk; stir into flour mixture until just moistened. Gently fold in nuts and orange peel and cranberries. Fill paper-lined muffin tins two thirds full. Bake at 400° for 20 to 25 minutes. Makes about 18 muffins. 

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