Pecan Cranberry Muffins

1-1/2 cups chopped fresh or frozen cranberries
1-1/4 cup sugar, divided
3 cups all-purpose flour
4-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
2 eggs, lightly beaten
1 cup milk
1 cup chopped pecans
1 teaspoon grated lemon peel

In a bowl, toss cranberries with 1/4 cup sugar; set aside. Combine flour, baking powder, salt and remaining sugar. Cut in butter until the mixture resembles coarse crumbs. Combine eggs and milk; stir into flour mixture just until moistened.

Fold in pecans, lemon peel and cranberries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 20-25 minutes or until muffins test done. Makes about 1-1/2 dozen.