• 1 & 3/4 Cup all-purpose flour
• 1 Cup dried cranberries
• 3/4 Cup chopped pecans
• 1/2 Cup packed light brown sugar
• 2 &1/2 teaspoons baking powder
• 1/2 teaspoon salt

Layer ingredients attractively in any order you wish, in a 1 quart glass jar (mason jar will do, it just has to be 1 quart size) with a tight fitting lid.  Lightly  pack down each layer, before adding another layer.

Seal jar.  Cover lid with fabric, attach a gift tag with preparation instructions.  Decorate with ribbon if you choose.

CRANBERRY PECAN MUFFINS

• 1 Jar Cranberry Pecan Muffin Mix
• 3/4 Cup Milk
• 1/2 Cup (1 stick) butter or margarine, melted
• 1 egg, beaten

Preheat oven to 400 degrees.  Spray 12 standard (2 & 1/2 inch) muffin pan cups with no stick cooking spray.

Pour contents of jar into large bowl.  Mix milk, melted butter or margarine and egg in seperate bowl.  Mix well.  Add to jar mixture, stir just until moistened.  Spoon evenly into prepared muffin cups.

Bake 16 to 18 minutes or until toothpick inserted into center comes out clean.  Cool in pan on wire rack 5 minutes.  Remove from pan, cool completely on wire rack.  Makes 12 muffins.

Enjoy!