Diner Style Cranberry Walnut Muffins

By Texaschef11

Ingredients

• 1/2 cup (1 stick) room temperature butter
• 1 cup brown sugar
• 3 eggs (room temperature)
• 3 cups pancake mix (I used Jiffy Baking Mix)
• 1/2 cup skim milk (You can use whatever you have on hand)
• 1/2 cup fresh cranberries, or dried cranberries reconstituted
• 1/2 cup chopped walnuts
• Sparkling White Sugar for topping, if desired

Preparation

Step 1

Preheat the oven to 325F.

Cream together the sugar and butter in a large bowl. Add the eggs one at a time, incorporating fully into the sugar and butter mixture before the next addition.

Add the pancake mix in one cup at a time, and mix thoroughly after each addition.

Scrape the bowl down, then on low speed, add the 1/2 cup milk.

Fold in the cranberries and walnuts by hand.

Distribute among paper lined muffin cups, roughly one large ice cream scoop per muffin cup. Sprinkle each cup with sparkling white sugar if using.

Bake for 25-35 minutes, until a toothpick inserted in the center of the center-most muffin comes out clean. Allow to cool before removing from the pan.

**If using dried cranberries, first reconstitute in 1 cup of apple juice or water overnight. Simply place cranberries in a bowl, cover with juice or water, and refrigerate. After 24 hours, cranberries will mostly return to their original plump juicy shape. Apple juice will add additional flavor to the berries and the muffins in general. Drain, pat dry, and then fold into your batter.