Mandarin Orange Muffin Mix
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Moist carrot and mandarin orange muffins made from a homemade muffin base mix. Makes 24 regular muffins or 12 extra-large, with a lightly lumpy batter.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 1 cup water
- 5 1/2 cups muffin mix
- 1 can mandarin oranges chopped and undrained (11 oz can)
- 1 1/2 cups shredded carrots
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F and line or grease the muffin tins.
- Stir the eggs, vanilla, oil, and water together in a large bowl.
- Add the muffin mix and stir only until blended.
- Gently fold in the undrained mandarin oranges and carrots, keeping the batter a little lumpy.
- Spoon the batter into the cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool briefly in the pan, then finish on a rack.
Notes
Uses the A-B-C Muffin Base Mix.
Make the A-B-C Muffin Base Mix first; it keeps airtight in a cool, dry place for about 6 months. Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 2 months; reheat frozen on high 30 seconds each.
Nutrition
Serving: 65g | Calories: 204kcal | Carbohydrates: 23g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 315mg | Potassium: 96mg | Fiber: 1.1g | Sugar: 6.8g | Vitamin A: 1303IU | Vitamin C: 3mg | Calcium: 102mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, muffin mix counted as baking mix (as complete pancake/baking mix), mandarin oranges counted as canned mandarin oranges. Brands and portions vary, so use it only as an approximation.
