Lemon Muffin Mix
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Lemon muffins made from the A-B-C Muffin Base Mix, with lemon juice and chopped nuts. The batch makes 24 regular muffins or 12 extra-large.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 1 cup water
- 5 1/2 cups A-B-C Muffin Mix Base
- 1 cup lemon juice
- 1/2 cup chopped nuts
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, water, muffin mix, lemon juice, and nuts together in a large bowl.
- Mix only until blended; the batter should stay a little lumpy.
- Fill the tins about three-quarters full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool in the pan for 5 minutes, then move to a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: cool completely; airtight at room temperature up to 2 days, refrigerated up to 5 days, frozen up to 3 months; reheat frozen on high 30 seconds.
Nutrition
Serving: 58g | Calories: 213kcal | Carbohydrates: 22g | Protein: 4.3g | Fat: 12g | Saturated Fat: 2.1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 93mg | Fiber: 1g | Sugar: 4.8g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1.3mg
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), chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.
