Cranberry Pecan Muffin Mix - flour

Method

• 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 cellophone 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 instructions below printed inside or to prepare muffins --
• Heat the oven to 400 and butter the bottoms only of 12 regular-sized or 6 jumbo muffin cups.
• 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 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!