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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 48 |
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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. Ingredients:
8-1/4 cups king arthur unbleached 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:
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.
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