Mincemeat Muffin Mix
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Spiced mincemeat muffins made from a homemade muffin base mix, with a slightly lumpy batter. Makes 24 regular or 12 extra large muffins that freeze well.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Base Mix
- 1 1/2 cups mincemeat
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, oil, and water together in a large bowl until smooth.
- Add the muffin base mix and stir only until blended.
- Gently fold in the mincemeat, keeping the batter a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden brown and set in the center.
- Let cool briefly in the pan, then finish on a 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 up to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 62g | Calories: 242kcal | Carbohydrates: 32g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 315mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 1.5mg | Calcium: 103mg | 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), mincemeat counted as jam (no USDA mincemeat). Brands and portions vary, so use it only as an approximation.
