cranberry pumpkin muffinThis Cranberry Pumpkin Muffin Mix makes a delicious autumn seasonal treat. Serve with warm Apple Cider, Tea or Coffee.  To make this Gift in a Jr start with a 1 quart wide-mouth canning jar.

You will need:

1 small Ziplock bag
16 inches of a pretty ribbon
1 tiny wire whisk (available from kitchenware shops)
1 large rubber band
1 large envelope (Punch a hole in the upper left corner of the envelope.)
2 cups all-purpose unbleached flour (spoon into measuring cup and level top)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2/3 cup packed dark brown sugar


1. In a medium mixing bowl, combine 2 cups all-purpose unbleached flour,
1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon
ground cinnamon, 1/2 teaspoon freshly grated nutmeg and 1/8 teaspoon salt

2. Using a funnel, pour ingredients into the jar. In a small Ziplock bag, place the dark brown sugar in and completely close. Push bag into
the mason jar. Close jar tightly. Secure the small wire whisk with a rubber band around the lid.

3. Print baking instructions ( below) or copy onto  a pretty piece of paper or card, and tuck inside an envelope. Attach envelope with instructions to jar with rubber band cover with a pretty ribbon

Recipe to attach to Jar:

Cranberry Pumpkin Muffin Mix
Makes 12.
Dry mix keeps for 3 months. Store in a cool, dark cupboard

1. Position a rack in the center of the oven and preheat it to 350 degrees F. Lightly spray twelve 2 3/4-by-1 1/2 inch nonstick muffin cups  with oil.

2. Empty the Heart Smart Muffin Mix ingredients into a medium bowl. Set

3. In another medium bowl, using a handheld electric mixer set at medium
speed, beat the 3/4 cup low-fat (or regular) buttermilk, 1/2 cup unsweetened applesauce,1/2 cup solid pack pumpkin, 1/2 cup dried cranberries, 2/3 cup packed dark brown sugar (from the Ziplock bag), 1 large egg, 1 1/2 tablespoons canola or vegetable oil and 1 teaspoon vanilla extract until frothy, about 2 minutes. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Using a spoon, mix just until moistened. Batter will be thick. Do not over mix.

4. Divide the batter equally among the prepared muffin cups. Bake until
the tops spring back when pressed gently in the center, about 20 minutes. Do not over bake. Cool in the pan on a wire rack for 10 minutes  before removing from the cups. Serve warm or cool completely on the rack.