Cranberry Muffin Mix

Cranberry Muffin Mix Recipe
"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.

* 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.
Cranberry Muffin Mix published in Quick Cooking November/December 2001, p22