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Cranberry Muffin Mix

Cranberry Muffin Mix
"We enjoy muffins so much that I created this quick and simple mix," shares Ruth Andrewson of Leavenworth, Washington. Cranberries give these golden treats a burst of color and just a bit of tartness that will keep friends and family asking for the recipe.
48 ServingsPrep/Total Time: 30 min.

Ingredients

  • 8-1/4 cups all-purpose flour
  • 3 cups sugar
  • 1/3 cup baking powder
  • 1 tablespoon salt
  • 1 cup shortening
  • ADDITIONAL INGREDIENTS:
  • 1 egg
  • 1 cup evaporated milk
  • 1 tablespoon butter, melted
  • 1 cup fresh or frozen cranberries

Directions

  • In a large bowl, combine the flour, sugar, baking powder and salt.
  • Cut in shortening until the mixture resembles coarse crumbs. Store
  • in an airtight container in a cool dry place for up to 6 months.
  • Yield: about 4 batches (11-1/2 cups total).
  • To prepare muffins: Place 2-3/4 cups muffin mix in a bowl. Combine
  • the egg, milk and butter; stir into mix just until moistened. Fold
  • in cranberries. Fill greased or paper-lined muffin cups
  • three-fourths full. Bake at 400° for 15-18 minutes or until a
  • toothpick comes out clean. Cool for 5 minutes before removing from
  • pan to a wire rack. Serve warm.
  • Yield: 1 dozen.
© Taste of Home 2013

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Cranberry Muffin Mix (continued)

Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Nutrition Facts: 1 serving (1 each) equals 208 calories, 7 g fat (2 g saturated fat), 24 mg cholesterol, 318 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013