Cranberry Pecan Muffin

CRANBERRY PECAN MUFFIN MIX

Sift the flour, sugar, baking powder, salt, and cinnamon into a large bowl (a great job for kids). Carefully pour the mixture into a clear cellophane bag big enough to hold about 5 cups. Next, top the mixture with the dried cranberries followed by the pecans to create a layered look. Seal the top of the bag with clear packing tape. Then tie on a ribbon and a card with the Cranberry Pecan Muffin recipe instructions printed inside.

 

Ingredients

• 2 1/2 cups flour
• 3/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon cinnamon

• 3/4 cup dried cranberries
• 1/2 cup chopped pecans
• 1 large egg
• 1 1/2 cup of milk
• 1/3 cup of vegetable oil

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Instructions

1. Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.
   
2. Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk l large egg. Then blend in 1 1/2 cups of milk and 1/3 cup of vegetable oil.
   
3. Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.
   
4. Bake the muffins on the center oven rack until a toothpick inserted into the center comes out clean, 15 to 20 minutes for regular muffins or 20 to 25 minutes for jumbo muffins. Serve warm and enjoy!