Cranberry Muffin Mix

• 8-1/4 cups all-purpose flour
• 3 cups sugar
• 1/3 cup baking powder
• 1 tablespoon salt
• 1 cup shortening
• 1 egg
• 1 cup evaporated milk
• 1 tablespoon butter, melted
• 1 cup fresh or frozen cranberries

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.
2. about 4 batches (11-1/2 cups total).
3. 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 400u0b0 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.

flour, sugar, baking powder, salt, shortening, egg, milk, butter, cranberries

Taken from www.tasteofhome.com/recipes/cranberry-muffin-mix/ (may not work)