Jam Muffin Mix
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Muffins made from the A-B-C muffin base mix with jam or preserves and chopped nuts 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 Base Mix
- 1 1/2 cups jam or preserves
- 1 cup chopped nuts
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 A-B-C Muffin Base Mix and stir only until blended.
- Gently fold in the jam or preserves and nuts, keeping the batter a little lumpy.
- Fill the tins 3/4 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: cool completely; airtight at room temperature up to 2 days or refrigerated up to 4 days; wrapped and frozen up to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 71g | Calories: 284kcal | Carbohydrates: 35g | Protein: 4.9g | Fat: 14g | Saturated Fat: 2.3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 316mg | Potassium: 116mg | Fiber: 1.4g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 1.8mg | Calcium: 108mg | 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 Base Mix counted as baking mix (as complete pancake/baking mix), jam or preserves (the first choice counted), chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.
