Peach Muffin Mix
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A batter made from homemade A-B-C muffin mix with chopped fresh or canned peaches folded in. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 tsp vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C muffin mix
- 2 cups chopped fresh peaches or 1 large can drained chopped peaches
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, oil, and water together in a large bowl.
- Add the A-B-C muffin mix and stir only until blended.
- Gently fold in the peaches, 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.
- Let cool in the pan for 5 minutes, then move to a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: tightly covered at room temperature up to 2 days, or frozen up to 3 months; reheat frozen on high 30 seconds.
Nutrition
Serving: 66g | Calories: 205kcal | Carbohydrates: 23g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 84mg | Fiber: 1.1g | Sugar: 7.2g | Vitamin A: 119IU | Vitamin C: 0.5mg | Calcium: 100mg | 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 mix counted as baking mix (as complete pancake/baking mix), chopped fresh peaches or 1 large can drained chopped peaches (the first choice counted). Brands and portions vary, so use it only as an approximation.
