Squash Muffin Mix
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A pumpkin-spiced muffin made by stirring mashed squash, nuts and raisins into a batch of A-B-C Muffin Mix. Bake a dozen extra-large or two dozen regular muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Mix
- 2 cups mashed squash
- 1 tablespoon pumpkin pie spice
- 1/2 cup chopped nuts optional
- 1/2 cup raisins optional
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 375°F and grease the muffin tins or line them.
- Beat the eggs with the vanilla, oil, and water until smooth.
- Add the A-B-C Muffin Mix, squash, and pumpkin pie spice and stir only until moistened.
- If using, gently fold in the nuts and raisins, keeping it a little lumpy.
- Spoon the batter into the cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool in the pan for 5 minutes, then move to a rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, covered in fridge 3 to 4 days, frozen 2 to 3 months; reheat frozen on high about 30 seconds per muffin.
Nutrition
Serving: 72g | Calories: 229kcal | Carbohydrates: 26g | Protein: 4.6g | Fat: 12g | Saturated Fat: 2.1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 311mg | Potassium: 159mg | Fiber: 1.7g | Sugar: 7.5g | Vitamin A: 1112IU | Vitamin C: 2.1mg | Calcium: 110mg | 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), mashed squash counted as cooked winter squash, chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.
