Vanilla Muffin Mix
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Vanilla chip muffins made from the A-B-C muffin base mix. Makes 24 regular or 12 extra-large muffins, and they freeze well.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Base Mix
- 1 package vanilla chips
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, and water together in a large bowl.
- Add the muffin base mix and vanilla chips and stir only until blended, leaving it a little lumpy.
- Spoon the batter into the cups, filling each about three-quarters full.
- Bake for 18 to 20 minutes, until golden brown.
- Let cool 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, covered in fridge 3 to 4 days, frozen 2 to 3 months; reheat frozen on high about 30 seconds.
Nutrition
Serving: 57g | Calories: 257kcal | Carbohydrates: 27g | Protein: 4.4g | Fat: 15g | Saturated Fat: 4.2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 320mg | Potassium: 98mg | Fiber: 0.8g | Sugar: 11g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 123mg | 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), vanilla chips counted as white chocolate (one bag 283 g). Brands and portions vary, so use it only as an approximation.
