Date Muffin Mix
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Date and nut muffins made with A-B-C Muffin Mix. Makes 24 regular or 12 extra-large muffins, and leftovers keep in the freezer.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 2 cups water
- 1 cup oil
- 5 1/2 cups A-B-C Muffin Mix
- 1 cup chopped dates
- 1 cup chopped nuts
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 400°F and grease the muffin tins or line them.
- Whisk the eggs, vanilla, water, and oil together in a large bowl.
- Add the A-B-C Muffin Mix and stir only until blended.
- Gently fold in the dates and nuts, keeping the batter a little lumpy.
- Fill the tins about three-quarters full.
- Bake for 18 to 20 minutes, until golden brown and cooked through.
- Let cool briefly in the pan, then finish on a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high 30 seconds.
Nutrition
Serving: 57g | Calories: 245kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 2.3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 141mg | Fiber: 1.7g | Sugar: 8.6g | Vitamin A: 46IU | Vitamin C: 0.1mg | Calcium: 107mg | 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 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.
