Pear Muffin Mix
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Tender muffins made from the A-B-C Muffin Mix base, with chopped fresh pears or drained canned pears folded in. Makes 24 regular muffins or 12 extra-large.
Ingredients
- 5 1/2 cups A-B-C Muffin Mix
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 2 cups chopped fresh pears or 1 large can of pears, drained
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 375°F, then grease the muffin tins or line them.
- Whisk the eggs, vanilla, oil, and water together in a large bowl.
- Add the muffin mix and stir only until blended.
- Gently fold in the pears, 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 and cooked through.
- 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, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds plus 10 to 15 seconds if needed.
Nutrition
Serving: 58g | Calories: 202kcal | Carbohydrates: 22g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 78mg | Fiber: 1.2g | Sugar: 5.7g | Vitamin A: 49IU | Vitamin C: 0.6mg | Calcium: 101mg | Iron: 1.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix), oil counted as vegetable oil, chopped fresh pears (the first choice counted). Brands and portions vary, so use it only as an approximation.
