Cherry Muffin Mix
Be the first to rate it
A cherry and carrot muffin made from a homemade muffin base mix. Makes 24 regular or 12 extra-large muffins, and they freeze well for quick breakfasts.
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
- 2 cups chopped fresh or dried pitted cherries
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F. Grease two 12-cup muffin pans or line them.
- Stir the eggs, vanilla, water, oil, and muffin base mix together in a large bowl.
- Mix only until blended; the batter should stay a little lumpy.
- Gently fold in the carrots and cherries.
- Spoon the batter into the 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 move them to a rack.
- Freeze any extras after they have cooled completely.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated 3 to 4 days, frozen 2 to 3 months; reheat frozen muffin on high about 30 seconds.
Nutrition
Serving: 67g | Calories: 242kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 317mg | Potassium: 144mg | Fiber: 1.4g | Sugar: 14g | Vitamin A: 1954IU | Vitamin C: 3.1mg | Calcium: 107mg | 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), chopped fresh or dried pitted cherries (the first choice counted). Brands and portions vary, so use it only as an approximation.
