Butterscotch Muffin Mix
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Butterscotch chips and chopped nuts folded into a batter made with 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
- 5 1/2 cups A-B-C Muffin Base Mix
- 1 bag (12 oz) butterscotch chips
- 1 cup chopped nuts
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 350°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, water, and oil together in a large bowl.
- Add the muffin base mix and stir only until blended.
- Gently fold in the butterscotch chips and chopped nuts, keeping the batter a little lumpy.
- Spoon the batter into the cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool in the pan for 5 minutes, then move to a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen muffin in microwave on high about 30 seconds.
Nutrition
Serving: 65g | Calories: 283kcal | Carbohydrates: 34g | Protein: 4.9g | Fat: 14g | Saturated Fat: 2.6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 365mg | Potassium: 101mg | Fiber: 1.2g | Sugar: 16g | Vitamin A: 59IU | Vitamin C: 0mg | Calcium: 105mg | Iron: 1.4mg
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), butterscotch chips counted as butterscotch candy, chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.
