Peanutty Muffin Mix
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Muffins made from the A-B-C Muffin Mix base, loaded with peanut butter chips and chopped peanuts. Makes 24 regular muffins or 12 extra-large.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C muffin mix base
- 1 12-ounce bag peanut butter chips
- 1/2 cup chopped peanuts
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 muffin mix base and stir only until blended.
- Gently fold in the peanut butter chips and peanuts, 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 (dry base airtight about 6 months). Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 62g | Calories: 296kcal | Carbohydrates: 24g | Protein: 7.6g | Fat: 20g | Saturated Fat: 3.6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 382mg | Potassium: 162mg | Fiber: 1.8g | Sugar: 6.1g | Vitamin A: 45IU | Vitamin C: 0mg | Calcium: 108mg | Iron: 1.4mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C muffin mix base counted as baking mix (as complete pancake/baking mix), peanut butter chips counted as smooth peanut butter, chopped peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.
