Cherry-Nut Muffin Mix

• 2 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1/2 to 1 teaspoon ground cloves
• 1/2 cup dried cherries or cranberries
• 1/2 cup chopped walnuts
• 1 cup buttermilk
• 1 large egg, room temperature
• 1/2 cup butter, melted
• 1/2 cup butter, softened
• 1/4 cup confectioners' sugar
• 1 teaspoon ground cardamom

1. In a small bowl, combine the flour, sugar and baking soda. In a 1-qt. glass container, layer the flour mixture, cardamom, cloves, cherries and walnuts, packing well between each layer. Cover and store in a cool, dry place for up to 6 months.
2. 1 batch (about 4 cups total).
3. Place mix in a large bowl. Combine the buttermilk, egg and butter; stir into mix just until moistened. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400u0b0 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
4. In a small bowl, cream the butter, confectioners' sugar and cardamom until smooth. Store in an airtight container in the refrigerator. Soften just before serving with the muffins.

flour, sugar, baking soda, ground cardamom, ground cloves, cherries, walnuts, buttermilk, egg, butter, butter, confectioners, ground cardamom

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