Carrot Muffin Mix
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Grated carrots, raisins and allspice stirred into batter made with A-B-C Muffin Base Mix. Makes 24 regular or about 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
- 2 cups grated carrots
- 1 cup raisins
- 1 1/2 teaspoons allspice
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 350°F and get the muffin tins ready.
- Stir the eggs, vanilla, water, and oil together in a large bowl.
- Add the muffin base mix, carrots, raisins, and allspice.
- Stir just until blended, keeping the batter a little lumpy.
- Spoon the batter into the tins, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden and cooked through.
- Let the muffins rest in the pan for a few minutes, then move them to a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight up to 2 days at room temperature or 4 days refrigerated; frozen up to 3 months; microwave a frozen muffin on high about 30 seconds.
Nutrition
Serving: 61g | Calories: 218kcal | Carbohydrates: 27g | Protein: 4.1g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 317mg | Potassium: 146mg | Fiber: 1.3g | Sugar: 9.4g | Vitamin A: 1577IU | Vitamin C: 0.8mg | Calcium: 108mg | Iron: 1.2mg
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.
