Marmalade Muffin Mix
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A homemade orange marmalade muffin batter built on A-B-C Muffin Base Mix. Bake a dozen extra-large or two dozen regular muffins for breakfast, snacks or sharing.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 1 cup water
- 5 1/2 cups A-B-C Muffin Base Mix
- 1 1/2 cups orange marmalade
- 1 cup chopped nuts (optional)
- 1 cup orange juice
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F and line or grease two 12-cup muffin pans.
- Stir the eggs, vanilla, oil, water, marmalade, and orange juice together in a large bowl.
- Add the muffin base mix and nuts (if using) and stir only until blended, leaving it a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden and the centers spring back lightly.
- Let cool in the pan for 5 minutes, then move to a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days or refrigerated up to 4 days; frozen 2 to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 75g | Calories: 247kcal | Carbohydrates: 35g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 321mg | Potassium: 92mg | Fiber: 1g | Sugar: 17g | Vitamin A: 78IU | Vitamin C: 6.1mg | Calcium: 108mg | Iron: 1.2mg
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). Brands and portions vary, so use it only as an approximation.
