Pineapple Carrot Raisin Muffin Mix
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Muffins made from the A-B-C Muffin Mix base, with grated carrots, crushed pineapple, raisins and optional walnuts. 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 cup grated carrots
- 1 cup crushed pineapple drained
- 1 cup raisins
- 1 cup walnuts chopped (optional)
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F and get 24 regular muffin cups ready.
- Beat the eggs, vanilla, oil, and water together.
- Add the muffin mix base and stir only until moistened.
- Gently fold in the carrots, pineapple, raisins, and walnuts if you are using them, keeping it 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 wire rack.
Notes
Uses the A-B-C Muffin Base Mix (dry mix airtight, use within about 6 months). Storage: airtight at room temperature up to 2 days or refrigerated up to 4 days; frozen up to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 67g | Calories: 222kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 314mg | Potassium: 143mg | Fiber: 1.2g | Sugar: 11g | Vitamin A: 815IU | Vitamin C: 1.5mg | Calcium: 107mg | 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 base counted as baking mix (as complete pancake/baking mix), crushed pineapple counted as canned pineapple (a 20 oz can 567 g). Brands and portions vary, so use it only as an approximation.
