Applesauce Muffin Mix
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Quick muffins made by stirring eggs, vanilla, water and applesauce into A-B-C Muffin Mix. Makes 24 regular or 12 extra-large muffins that freeze well.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup applesauce
- 5 1/2 cups A-B-C Muffin Mix
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F, then grease the muffin tins or line them with paper cups.
- Stir the eggs, vanilla, water, applesauce, and muffin mix together in a large bowl.
- Mix only until blended; the batter should look a bit lumpy.
- Spoon the batter into the muffin cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden brown.
- Let the muffins rest in the pan for a few minutes, then set them on a wire rack.
Notes
Uses the A-B-C Muffin Base Mix (see that entry). Storage: airtight at room temperature up to 2 days, covered in the fridge up to 4 days, frozen up to 3 months; reheat frozen muffin in microwave on high about 30 seconds.
Nutrition
Serving: 46g | Calories: 117kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 1.7g | Saturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 72mg | Fiber: 0.9g | Sugar: 5.4g | Vitamin A: 48IU | Vitamin C: 2.2mg | Calcium: 100mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.
