Ingredients Jump to Instructions ↓

  1. 8-1/4 cups all-purpose flour

  2. 3 cups sugar

  3. 1/3 cup baking powder

  4. 1 tablespoon salt

  5. 1 cup shortening ADDITIONAL INGREDIENTS:

  6. 1 egg

  7. 1 cup evaporated milk

  8. 1 tablespoon butter, melted

  9. 1 cup fresh or frozen cranberries

Instructions Jump to Ingredients ↑

  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). 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.


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