8-1/4 cups all-purpose flour
3 cups sugar
1/3 cup baking powder
1 tablespoon salt
1 cup shortening

Additional Ingredients:
1 egg
1 cup evaporated milk
1 tablesoon butter or margarine, melted
1 cup fresh or frozen cranberries

In a large bowl, combine flour, sugar, baking powder and salt.  Cut in shortening until the mixture resembles coarse crumbs.  Store in airtight container in a cool, dry place for up to 6 months.  Yield 4 batches. 

To prepare muffins:  Preheat oven to 400 degrees.   Place 2-3/4 cups muffin mix in a bowl.  Combine egg, milk and butter; stir into mix until moistened.  Fold in cranberries.  Fill greased or paper lined muffin cups 3/4 full.  Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.  Cool 5 minutes on wire rack.  Serve warm.  Yield 12 muffins.
Note: contens of muffin mix may settle so stir with a large spoon before measuring.