Cranberry Muffin Mix Recipe

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Cranberry Muffin Mix Recipe
Cranberry Muffin Mix Recipe photo by Taste of Home
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Cranberry Muffin Mix Recipe

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"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.
MAKES:
48 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
48 servings
TOTAL TIME:
Prep/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.
Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Cranberry Muffin Mix in Quick Cooking November/December 2001, p22

Nutritional Facts

1 each: 208 calories, 7g fat (2g saturated fat), 24mg cholesterol, 318mg sodium, 32g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 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
  1. 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).
  2. 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.
Editor's Note: Contents of muffin mix may settle during storage. When preparing recipe, spoon mix into measuring cup.
Originally published as Cranberry Muffin Mix in Quick Cooking November/December 2001, p22

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MY REVIEW
stebbie User ID: 7955326 51049
Reviewed Oct. 22, 2014

"These muffins were very good and everyone liked,my only critic is I would have liked them to be a little more moist."

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