Oatmeal Muffin Mix
Be the first to rate it
A muffin batter built on a homemade A-B-C muffin base mix, with oats and raisins or grated apples stirred in. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 4 cups A-B-C Muffin Mix
- 1 cup oats
- 2 cups raisins or grated apples
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 375°F and get 24 regular or 12 extra-large muffin cups ready.
- Whisk the eggs, vanilla, oil, and water together in a large bowl.
- Add the muffin mix, oats, and fruit and stir just 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 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, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 51g | Calories: 185kcal | Carbohydrates: 18g | Protein: 3.6g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 229mg | Potassium: 75mg | Fiber: 1.2g | Sugar: 4.3g | Vitamin A: 50IU | Vitamin C: 0mg | Calcium: 76mg | Iron: 1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix), oats counted as rolled oats, raisins or grated apples (the first choice counted). Brands and portions vary, so use it only as an approximation.
