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“I pulled this recipe out of either Woman's Day or Family Circle about 10 years ago. It was actually listed as a holiday gift mix recipe. The pecans and cranberries would look lovely layered with the other dry ingredients in a cellophane bag, but I always end up making it just for the family. My husband isn't a big fan of cranberries but these are always a hit.”
18-24 muffins

Ingredients Nutrition


  1. 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 --
  2. Heat the oven to 400 and butter the bottoms only of 12 regular-sized or 6 jumbo muffin cups.
  3. 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.
  4. Make a well in the dry ingredients. Pour in the liquid mixture and stir just until smooth. Spoon the batter into the muffin cups.
  5. 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!

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