This recipe uses a simple A-B-C Muffin Mix Base that can be made ahead of time in large quantities and store for lengthy periods of time. This recipe can easily be doubled or tripled for large groups or for freezing.
1 1/4 tsp. vanilla
1 c water
1/2 cup oil (or pureed applesauce)
2 3/4 cups muffin mix
1 c. chopped fresh or frozen cranberries
1/2 c. chopped nuts (pecans or walnuts)
1/4 cup orange juice
1 Tbs orange peel
In a large bowl combine the muffin mix, water, eggs, orange juice, vanilla, oil and orange peel, mixing until ingredients are blended, but the batter should still be slightly lumpy. Fold in the nuts and berries, then pour the batter into prepared muffin tins that have been sprayed with non-stick cooking spray.
Bake at 350F for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well, once they are completely cool to the touch, wrap them individually in saran wrap and toss them into the freezer.
To reheat frozen muffins, remove plastic wrap, wrap the muffin in a paper towel, microwave frozen muffin on high for 18 seconds per muffin.