Cranberry-Pistachio Muffins

INGREDIENTS

• 1 box (8.5 oz) corn muffin mix
• 1 large egg
• 1/3 cup milk
• 1/2 cup dried cranberries
• 1/2 cup chopped unsalted pistachios
• 11/2 tsp grated orange zest

PREPARATION

1. Heat oven to 400°F. Coat 6 star-shaped disposable foil baking cups or 6 muffin cups with nonstick spray.

2. Prepare muffin mix with the egg and milk as package directs. Stir in cranberries, pistachios and zest just until blended.

3. Evenly spoon batter into prepared cups. (If using foil baking cups, place on a baking sheet.) Sprinkle cranberries and pistachios on top.

4. Bake 15 minutes or until golden and a wooden pick inserted in centers comes out clean.

Planning Tip: Refrigerate in an airtight container up to 2 days or freeze up to 1 month. Thaw overnight in container. Warm in oven before serving.

Garnish: dried cranberries and chopped pistachios