Fig Muffin Mix
Be the first to rate it
Fresh-baked muffins made from a stored muffin base mix, with chopped dried figs and walnuts folded in. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C muffin mix
- 2 cups dried chopped figs
- 1 cup chopped walnuts
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 mix and stir only until moistened; the batter should stay a little lumpy.
- Gently fold in the figs and walnuts.
- Spoon the batter into the cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool in the pan for 5 minutes, then move to a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: cool completely; airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen 2 to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 62g | Calories: 256kcal | Carbohydrates: 29g | Protein: 4.9g | Fat: 14g | Saturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 311mg | Potassium: 170mg | Fiber: 2.3g | Sugar: 11g | Vitamin A: 47IU | Vitamin C: 0.2mg | Calcium: 124mg | Iron: 1.5mg
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), dried chopped figs counted as dried figs. Brands and portions vary, so use it only as an approximation.
