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Baking

Prune Muffin Mix

Make a homemade prune muffin mix recipe with poppy seeds from your muffin base. Bake 24 regular muffins in 18 to 20 minutes and freeze extras.

By

Sara Noel
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Prune Muffin Mix

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A muffin mix recipe that turns a pantry muffin base into prune and poppy seed muffins. Bake a batch for breakfast, then freeze extras for later.
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Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
CourseBreakfast
CuisineAmerican
Servings24 muffins
Calories238
Ingredients Equipment Directions Notes

Ingredients
  

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C Muffin Mix
  • 2 cups chopped prunes
  • 1/3 cup poppy seeds

Equipment

  • mixing bowl
  • whisk
  • muffin pan

Directions
 

  1. Heat the oven to 375°F and line or grease the muffin tins.
  2. Whisk the eggs, vanilla, oil, and water together in a large bowl.
  3. Add the muffin mix, prunes, and poppy seeds and stir just until blended, leaving it a little lumpy.
  4. Spoon the batter into the cups, filling each about three-quarters full.
  5. Bake for 18 to 20 minutes, until golden brown.
  6. Let cool before storing or freezing.

Notes

Uses the A-B-C Muffin Base Mix. Storage: cool completely; room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds each.

Nutrition

Serving: 61g | Calories: 238kcal | Carbohydrates: 30g | Protein: 4.4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 184mg | Fiber: 2.2g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 1.5mg

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.

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