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
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- 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
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- Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.
- 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.
- Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.
- 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!
- Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.