Gingerbread Muffin Mix
Be the first to rate it
Gingerbread muffins with raisins, made from a stored muffin base mix. The recipe comes in family, standard and single-serving sizes.
Ingredients
Family Size
- 4 eggs
- 3 tsp. vanilla
- 1 cup oil
- 2 cups Water
- 5-1/2 cups a-b-c muffin mix
- 2 Tb. ground ginger
- 1/2 cup molasses
- 2 cups raisins
Standard Batch
- 2 Eggs
- 1 1/2 tsp Vanilla
- 2 3/4 c. ABC muffin mix
- 1/2 cup oil
- 1 cup Water
- 1 Tb. ground ginger
- 1/4 cup molasses
- 1 cup raisins
Single Mix (college student, elderly person, snack size)
- 1 Egg
- 3/4 tsp Vanilla
- 1 cup + 3 Tbs ABC muffin mix
- 1/4 cup oil
- 1/2 cup Water
- 1 1/2 tsp ground ginger
- 2 Tbs molasses
- 1/2 c raisins
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F.
- Stir the base mix and ginger together.
- Add the eggs, vanilla, oil, water, and molasses and stir only until blended, keeping the batter a little lumpy.
- Mix in the raisins.
- Spoon the batter into the muffin tins, filling them about three-quarters full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool for 10 minutes before taking the muffins out of the pan.
Notes
Uses the A-B-C Muffin Base Mix. Storage: wrap each cooled muffin in a paper towel, then plastic wrap, and freeze. To reheat, remove plastic, leave the paper towel on, and microwave on high about 30 seconds per muffin.
Nutrition
Serving: 39g | Calories: 155kcal | Carbohydrates: 17g | Protein: 1.5g | Fat: 9.9g | Saturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 18mg | Potassium: 223mg | Fiber: 0.5g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 0.4mg | Calcium: 28mg | Iron: 0.7mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from the whole mix with 4 eggs, 3 tsp. vanilla, 1 cup oil, 2 Tb. ground ginger, 1/2 cup molasses, 2 cups raisins; oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
