Lemon Poppyseed Muffin Mix
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Lemon poppyseed muffins made from the A-B-C Muffin Base Mix and instant lemon pudding. Make a full batch of 24 or a small batch of 12.
Ingredients
Full batch
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 1 cup water
- 5 1/2 cups A-B-C Muffin Base Mix
- 1 cup lemon juice
- 2 packages instant lemon pudding mix 3.4 ounces each
- 2 tablespoons poppy seeds
Small batch (12 regular muffins)
- 4 eggs
- 1 teaspoon vanilla
- 1/2 cup oil
- 1/2 cup water
- 2 1/4 cups muffin mix
- 1/2 cup lemon juice
- 1 package instant lemon pudding mix 3.4 ounces
- 1 tablespoon poppy seeds
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 375°F and grease the muffin tins or line them.
- Stir all the ingredients together in a large bowl.
- Whisk only until moistened, leaving it a little lumpy.
- Spoon the batter into the cups, filling each about 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 wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated up to 5 days, well wrapped and frozen up to 3 months (reheat on high about 30 seconds); dry mix airtight about 6 months.
Nutrition
Serving: 36g | Calories: 129kcal | Carbohydrates: 8.4g | Protein: 1.2g | Fat: 10g | Saturated Fat: 1.7g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 125mg | Potassium: 28mg | Fiber: 0.2g | Sugar: 7.8g | Vitamin A: 46IU | Vitamin C: 3.9mg | Calcium: 17mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 24 servings from the whole mix with 4 eggs, 3 teaspoons vanilla, 1 cup oil, 1 cup lemon juice, 2 packages instant lemon pudding mix, 3.4 ounces each, 2 tablespoons poppy seeds; oil counted as vegetable oil, instant lemon pudding mix counted as instant pudding mix (dry, one box 96 g). Brands and portions vary, so use it only as an approximation.
