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Cherry-Nut Muffin Mix

Total Time

Prep: 15 min. Bake: 20 min.


14 muffins (about 3/4 cup butter)

Our home economists liked these fruit-and-nut muffins from Marianne Clarke of Crystal Lake, Illinois so much, they modified the recipe to layer the dry ingredients in a jar. TIP: Print the directions for preparing the muffins and spiced butter on a holiday postcard and attach to the jar with a festive ribbon.


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cardamom
  • 1/2 to 1 teaspoon ground cloves
  • 1/2 cup dried cherries or cranberries
  • 1/2 cup chopped walnuts
  • 1 cup buttermilk
  • 1 large egg, room temperature
  • 1/2 cup butter, melted
  • 1/2 cup butter, softened
  • 1/4 cup confectioners' sugar
  • 1 teaspoon ground cardamom


  1. In a small bowl, combine the flour, sugar and baking soda. In a 1-qt. glass container, layer the flour mixture, cardamom, cloves, cherries and walnuts, packing well between each layer. Cover and store in a cool, dry place for up to 6 months. Yield: 1 batch (about 4 cups total).
  2. To prepare muffins: Place mix in a large bowl. Combine the buttermilk, egg and butter; stir into mix just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
  3. In a small bowl, cream the butter, confectioners' sugar and cardamom until smooth. Store in an airtight container in the refrigerator. Soften just before serving with the muffins.

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