Pecan Muffin Mix
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A pecan muffin mix made from a base mix, eggs, oil and toasted pecans, with a hint of maple. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Mix
- 2 cups chopped toasted pecans
- 1 teaspoon maple extract
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 400°F and grease the muffin tins or line them.
- Beat the eggs, vanilla, oil, water, and maple extract together in a large bowl.
- Add the A-B-C Muffin Mix and stir only until moistened.
- Gently fold in the pecans, 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 briefly in the pan, then finish cooling 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 1 month; reheat frozen on high 30 seconds each.
Nutrition
Serving: 54g | Calories: 256kcal | Carbohydrates: 22g | Protein: 4.6g | Fat: 17g | Saturated Fat: 2.4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 309mg | Potassium: 101mg | Fiber: 1.7g | Sugar: 4.8g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 106mg | 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 counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.
