Rum Spice Muffin Mix
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Muffins made from a homemade A-B-C base mix with rum flavor and a cinnamon-nutmeg sugar topping. The recipe makes 24 regular muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C muffin mix base
- 3 teaspoons rum extract or 3 tablespoons rum
- 2 teaspoons sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Equipment
- mixing bowl
- muffin pan
Directions
- Heat the oven to 400°F and grease the muffin tins or line them.
- Stir the eggs, vanilla, oil, water, muffin mix base, and rum extract or rum together just until moistened, leaving it a little lumpy.
- Fill the tins about 3/4 full.
- Mix the sugar, cinnamon, and nutmeg, then sprinkle it over the batter.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool a little before serving.
Notes
Uses the A-B-C Muffin Base Mix. Storage: dry mix airtight about 6 months; muffins covered 1 to 2 days at room temperature, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 45g | Calories: 195kcal | Carbohydrates: 21g | Protein: 3.7g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 309mg | Potassium: 64mg | Fiber: 0.8g | Sugar: 4.8g | Vitamin A: 45IU | Vitamin C: 0mg | Calcium: 100mg | Iron: 1.1mg
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). Brands and portions vary, so use it only as an approximation.
