Hazelnut Muffin Mix
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Cardamom-spiced muffins studded with chopped hazelnuts, made from a homemade muffin base. Makes 24 regular muffins or 12 extra-large ones.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Mix Base
- 2 teaspoons ground cardamom
- 2 cups chopped hazelnuts
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, oil, and water together in a large bowl.
- Add the muffin base and cardamom and stir only until blended.
- Gently fold in the hazelnuts, keeping the batter a little lumpy.
- Fill the cups 3/4 full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool briefly in the tin, 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, well wrapped and frozen up to 3 months; reheat frozen on high 30 seconds plus 10-second bursts as needed.
Nutrition
Serving: 55g | Calories: 254kcal | Carbohydrates: 22g | Protein: 5.2g | Fat: 17g | Saturated Fat: 2.3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 309mg | Potassium: 131mg | Fiber: 1.8g | Sugar: 4.9g | Vitamin A: 47IU | Vitamin C: 0.6mg | Calcium: 111mg | Iron: 1.6mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix Base counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.
