Currant Muffin Mix
Be the first to rate it
A homemade muffin batter made from a base muffin mix, with currants and chopped nuts stirred in. Bakes 24 regular or 12 extra-large muffins, and they freeze well for later.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup oil
- 5 1/2 cups muffin mix
- 1 1/2 cups currants
- 1 cup chopped nuts
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, currants, and nuts and stir just until blended; the batter should be a little lumpy.
- Fill the tins 3/4 full.
- Bake for 18 to 20 minutes, or until golden brown.
- Let cool briefly in the pan, then finish on a rack.
Notes
Uses the A-B-C Muffin Base Mix.
Make the A-B-C Muffin Base Mix first; it keeps airtight in a cool, dry place for about 6 months. Muffins freeze well; reheat frozen on high 30 seconds per muffin. Storage: up to 2 days at room temperature, 4 days refrigerated, 3 months frozen.
Nutrition
Serving: 60g | Calories: 254kcal | Carbohydrates: 29g | Protein: 5.2g | Fat: 14g | Saturated Fat: 2.3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 314mg | Potassium: 171mg | Fiber: 1.6g | Sugar: 10g | Vitamin A: 52IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 1.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, muffin mix counted as baking mix (as complete pancake/baking mix), chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.
