Garden Muffin Mix
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Carrot and zucchini muffins made from a homemade muffin base mix, with a touch of ground cloves. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups muffin mix
- 1 cup grated carrots
- 1 cup grated zucchini
- 1/2 teaspoon ground cloves
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, oil, and water together in a large bowl.
- Add the muffin mix, carrots, zucchini, and cloves and stir just until blended; the batter should stay a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden brown and cooked through.
- Let cool in the pan for 5 minutes, then move to a wire 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. Storage: airtight at room temperature up to 2 days, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 54g | Calories: 196kcal | Carbohydrates: 21g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 313mg | Potassium: 91mg | Fiber: 1g | Sugar: 4.8g | Vitamin A: 820IU | Vitamin C: 1.1mg | Calcium: 102mg | Iron: 1.2mg
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). Brands and portions vary, so use it only as an approximation.
