Cranberry Muffins

Cranberry Muffins

1 3/4 C. sifted flour

3/4 t. salt

1/2 C. sugar

2 t. baking powder

2 eggs

3/4 C. milk

2 to 4 T. melted butter

1 C. chopped fresh or frozen cranberries

1 t. grated orange rind

1 C. chopped pecans

Combine flour, salt, sugar and baking powder in bowl.

In separate bowl, beat eggs. Add milk and butter to eggs. Gradually fold egg mixture into flour mixture.

Before batter is completely mixed, add cranberries, orange rind and pecans; mix completely.

Preheat oven to 350°F. Fill 12 well-greased muffin cups two-thirds full. Bake 20 to 25 minutes or until muffins test done.

Makes 12 muffins.