Raspberry Muffin Mix
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Raspberry muffins made from a homemade A-B-C base mix, with whole berries folded in. The bagged base mix makes a nice gift with a baking tag.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Base Mix
- 2 cups fresh or frozen whole unsweetened raspberries
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 375°F and grease regular muffin tins or line them.
- Stir the eggs, vanilla, oil, water, and muffin base mix together in a large bowl just until blended.
- Gently fold in the raspberries, keeping the batter a little lumpy.
- Spoon the batter into the cups, filling each about 3/4 full.
- Bake for 16 to 20 minutes, until the tops are golden and the centers spring back lightly.
- Let cool briefly in the pan, then finish on a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: covered at room temperature up to 2 days, refrigerated 3 to 4 days, individually wrapped and frozen up to 3 months; reheat frozen on high about 30 seconds.
Gift idea: bag measured base mix with a tag of baking directions and pair with fresh raspberries in a basket; no exact tag wording.
(Cost figures disagree: $10.11 vs $10.38.)
Nutrition
Serving: 55g | Calories: 199kcal | Carbohydrates: 22g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 80mg | Fiber: 1.5g | Sugar: 4.9g | Vitamin A: 48IU | Vitamin C: 2.7mg | Calcium: 102mg | 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 Base Mix counted as baking mix (as complete pancake/baking mix), fresh or frozen whole (the first choice counted). Brands and portions vary, so use it only as an approximation.
