Apricot Muffin Mix
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Muffins made by stirring chopped dried apricots, eggs, oil and vanilla into A-B-C Muffin Base Mix. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup oil
- 1 cup chopped dried apricots
- 5 1/2 cups A-B-C Muffin Base Mix
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F and get the muffin tins ready.
- Stir the eggs, vanilla, water, and oil together in a large bowl.
- Mix in the chopped apricots.
- Add the A-B-C Muffin Base Mix and stir only until blended; the batter should stay a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool for a few minutes, then serve or freeze.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months. Reheat frozen muffin in microwave on high 30 seconds, plus 10 seconds if needed.
Nutrition
Serving: 50g | Calories: 206kcal | Carbohydrates: 24g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 127mg | Fiber: 1.2g | Sugar: 7.3g | Vitamin A: 240IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 1.3mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Base Mix counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.
