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In the May 26th newsletter Betty T., Ga asked for recipes for muffins to use in her church coffee shop. Here is a delicious Cranberry Pecan Muffin recipe which I got online from the Family Fun Magazine (www.FamilyFun.com) a couple of years ago. The recipe won’t read like an ordinary recipe as it is meant to be made as a mix with the flour, sugar, baking powder, salt, and cinnamon sifted together. This dry mixture is poured into a clear cellophane bag big enough to hold about 5 cups. It is then topped with dried cranberries followed by pecans to create a layered look. The bag is sealed and the recipe instructions tied on with a ribbon. It is suggested that if the recipient does not want to make the muffins fairly soon that the mix be stored in the freezer. I’ve always just made the muffins and given them as gifts or baked them for my family. It would be a handy recipe for someone to make a number of bags to store in the freezer so they could be a step ahead on the day they wanted to bake.

Cranberry Pecan Muffins
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

Step 1
Heat the oven to 400° and butter the bottoms only of 12 regular-size or 6 jumbo muffin cups.

Step 2
Pour the muffin mix into a large bowl and stir with a wooden spoon. In another bowl, whisk 1 large egg. Then blend in 1 ½ cups of milk and 1/3 cup of vegetable oil.

Step 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.

Step 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!

Jessica from GA

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