Cranberry-Pistachio Muffins

By sandy_h

From one of Mom's recipe cards

Ingredients

• 1 1 1 box (8.5 oz) corn muffin mix
• 1 1 1 box (8.5 oz) corn muffin mix
• 1 1 1 box (8.5 oz) corn muffin mix
• 1 1 1 large egg
• 1 1 1 large egg
• 1 1 1 large egg
• 1/3 1/3 1/3 cup milk
• 1/3 1/3 1/3 cup milk
• 1/3 1/3 1/3 cup milk
• 1/2 1/2 1/2 cup dried cranberries
• 1/2 1/2 1/2 cup dried cranberries
• 1/2 1/2 1/2 cup dried cranberries
• 1/2 1/2 1/2 cup chopped unsalted pistachios
• 1/2 1/2 1/2 cup chopped unsalted pistachios
• 1/2 1/2 1/2 cup chopped unsalted pistachios
• 1 1/2 1 1/2 1/2 tsp grated orange zest
• 1 1/2 1 1/2 1/2 tsp grated orange zest
• 1 1/2 1 1/2 1/2 tsp grated orange zest

Preparation

Step 1

Heat oven to 400. Coat 6 star-shaped foil baking cups or 6 muffin cups with nonstick spray. Prepare muffin mix with egg and milk as package directs. Stir in cranberries and pistachios and zest. Spoon batter into muffin cups. Sprinkle cranberries and pistachios on top. Bake 15 minutes. Refrigerate up to 2 days or freeze 1 month. Warm in oven before serving.