Pantry Muffins

2 cups all-purpose flour

½ cup light brown sugar, packed

1 tablespoon baking powder

½ cup chopped nuts, such as pecans or walnuts

½ cup chopped dried fruit, such as cranberries, raisins or cherries

1 cup milk

2 large eggs

¼ cup oil

¼ cup unsalted butter, melted

½ teaspoon vanilla extract

Heat oven to 400 degrees. Lightly grease a 12-compartment (3 ounces each) muffin tin or use paper cupcake liners.In a large bowl, combine flour, brown sugar, baking powder, chopped nuts and fruit. Stir well to coat with flour. Set aside.In a small bowl, whisk milk, eggs, oil, melted butter and vanilla extract until smooth. Pour liquid mixture into dry ingredients; stir only until moistened and flour has been absorbed.Spoon into muffin cups and bake 15-18 minutes, until tops are lightly browned. Cool 5 minutes before removing from pan. Serve warm.Serves 12.Baker#146;s hint: For six jumbo muffins, bake at 400 degrees for 20-25 minutes. Serve with fruit preserves.@Recipe nutrition:Nutrition values per serving: 212 calories, 12 g fat, 23 g carbohydrates, 0 fiber, 44 mg cholesterol, 111 mg sodium.