Maple Nut Muffin Mix
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A homemade maple walnut muffin recipe that turns a batch of muffin base mix into 24 regular or 12 extra-large muffins. Stir in eggs, oil, water, maple syrup and walnuts, then bake.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 1 1/2 cups water
- 5 1/2 cups muffin mix
- 6 tablespoons maple syrup
- 1 cup chopped walnuts
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F and grease the muffin tins or line them.
- Stir all the ingredients together in a large bowl.
- Mix only until blended, leaving 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: cool completely; refrigerate, eat within 3 to 4 days; frozen 2 to 3 months; reheat frozen on high about 30 seconds each. Dry mix airtight, use within about 3 months.
Nutrition
Serving: 55g | Calories: 238kcal | Carbohydrates: 24g | Protein: 4.5g | Fat: 14g | Saturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 96mg | Fiber: 1.1g | Sugar: 7.5g | Vitamin A: 46IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 1.3mg
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). Brands and portions vary, so use it only as an approximation.
