Cherry-Nut Muffin Mix

Name: Cherry-Nut Muffin Mix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 14 muffins (about 3/4 cup butter).
Ingredients: 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; ADDITIONAL INGREDIENTS:; 1 cup buttermilk; 1 large egg, room temperature; 1/2 cup butter, melted; CARDAMOM BUTTER:; 1/2 cup butter, softened; 1/4 cup confectioners' sugar; 1 teaspoon ground cardamom

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.

Ingredients

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
ADDITIONAL INGREDIENTS:
1 cup buttermilk
1 large egg, room temperature
1/2 cup butter, melted
CARDAMOM BUTTER:
1/2 cup butter, softened
1/4 cup confectioners' sugar
1 teaspoon ground cardamom

Directions

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).
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.
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.