Crunchy Nugget Cereal Muffin Mix
Be the first to rate it
A muffin mix recipe that turns a homemade muffin base into 24 regular muffins with crunchy cereal and a hint of allspice. Mix the batter, bake, and cool on a rack.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 4 cups A-B-C Muffin Mix base
- 2 1/2 cups Grape-Nuts cereal
- 1 teaspoon allspice
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 375°F and line or grease the muffin tins.
- Whisk the eggs, vanilla, oil, and water together in a large bowl.
- Add the muffin base, cereal, and allspice and stir just until blended, keeping the batter 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 briefly in the pan, then finish on a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: cool fully; airtight at room temperature up to 2 days or refrigerated 3 to 4 days; well wrapped and frozen 2 to 3 months; reheat frozen on high about 30 seconds each.
Nutrition
Serving: 52g | Calories: 253kcal | Carbohydrates: 18g | Protein: 5.8g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 229mg | Potassium: 142mg | Fiber: 1.5g | Sugar: 4g | Vitamin A: 46IU | Vitamin C: 0.1mg | Calcium: 86mg | 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 Mix base counted as baking mix (as complete pancake/baking mix), Grape-Nuts cereal counted as mixed nuts. Brands and portions vary, so use it only as an approximation.
