Cranberry Nut Muffin Mix In A Jar
Give the gift of delicious muffins anytime with this easy to make cranberry nut muffin mix.
Servings: 1 jar
Calories: 223kcal
Equipment
- 1 quart jar with lid
- large funnel
Ingredients
For Quart Jar (layer in order given):
- 1 ¾ cups whole wheat pastry flour (or white whole wheat or all purpose)
- 1/4 teaspoon salt
- 2 ½ teaspoon baking powder (layer around edges)
- 1 teaspoon cinnamon (layer around edges)
- 1/2 cup brown sugar
- 1 cup dried cranberries
- 3/4 cup chopped nuts (pecans, walnuts, cashews, pistachios, etc.)
Instructions
Layer Dry Ingredients:
- In a clean, dry quart-size mason jar add the dry ingredients in the order listed (flour, salt, baking powder, cinnamon, sugar, cranberries, nuts) using a large funnel and tapping the jar on the counter between each layer to settle.
- Add lid to jar, print out direction tags and attach tag to the jar with ribbon or twine.
When Ready To Bake:
- Preheat the oven to 400 degrees. Grease or line a 12-cup muffin tin.
- Pour the muffin mix from the jar into a large bowl.
- In a small bowl, combine the milk, butter and egg. Stir into the dry ingredients, just until no flour streaks remain.
- Spoon evenly into muffin cups, about half full. If desired, sprinkle tops with a cinnamon-sugar mix.
- Bake 14-16 minutes or until a toothpick comes out clean. Cool for about 5 minutes and then turn out onto a cooling rack.
- One jar of muffin mix makes 12 regular size muffins.
Notes
The sealed muffin mix will stay fresh for 3-4 months.
Nutrition
Serving: 1g | Calories: 223kcal | Carbohydrates: 32g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 94mg | Potassium: 227mg | Fiber: 3g | Sugar: 17g | Vitamin A: 166IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 1mg
