Cashew Muffin Mix
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Grated carrots and chopped unsalted cashews folded into 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 Mix
- 2 cups grated carrots
- 2 cups unsalted coarsely chopped cashews
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, water, and oil together in a large bowl.
- Add the muffin mix and stir only until blended.
- Gently fold in the carrots and cashews, keeping the batter a little lumpy.
- Spoon the batter into the tins, filling them about 3/4 full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool briefly in the pan, then finish cooling on a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated up to 1 week, frozen up to 3 months; reheat frozen muffin on high about 30 seconds.
Nutrition
Serving: 66g | Calories: 263kcal | Carbohydrates: 25g | Protein: 5.6g | Fat: 16g | Saturated Fat: 2.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 318mg | Potassium: 158mg | Fiber: 1.4g | Sugar: 5.4g | Vitamin A: 1576IU | Vitamin C: 0.5mg | Calcium: 107mg | Iron: 1.9mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, 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.
