Strawberry Muffin Mix
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Fresh or frozen strawberries stir into a homemade muffin base for tender strawberry muffins. Keep the base mix on hand and bake a batch of 12 large muffins whenever you want them.
Ingredients
Standard batch
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 cup water
- 1/2 cup oil
- 2 3/4 cups A-B-C Muffin Mix Base
- 1 cup fresh or frozen strawberries chopped
Full batch
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Mix Base
- 2 cups fresh or frozen strawberries chopped
Equipment
- mixing bowl
- whisk
- muffin pan
Directions
- Heat the oven to 375°F and grease a 12-cup muffin tin or line it.
- Whisk the eggs, vanilla, water, and oil together until smooth.
- Gently stir in the muffin base just until blended, leaving it a bit lumpy.
- Gently fold in the strawberries (frozen ones can go in straight from the freezer).
- Spoon the batter into the cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until the tops are golden and the centers are set.
- Let rest in the pan for 5 minutes, then move to a wire rack.
Notes
Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days or refrigerated up to 1 week; frozen 2 to 3 months; reheat wrapped in a paper towel, microwave 20 to 30 seconds.
Nutrition
Serving: 31g | Calories: 97kcal | Carbohydrates: 1.1g | Protein: 1.1g | Fat: 9.9g | Saturated Fat: 1.6g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 12mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 0.7g | Vitamin A: 47IU | Vitamin C: 8.1mg | Calcium: 6.9mg | Iron: 0.2mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 12 servings from the whole mix with 2 eggs, 1 1/2 teaspoons vanilla, 1/2 cup oil, 1 cup fresh or frozen strawberries, chopped; oil counted as vegetable oil, fresh or frozen strawberries (the first choice counted). Brands and portions vary, so use it only as an approximation.
