Zucchini Muffin Mix
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Fluffy zucchini muffins made from A-B-C Muffin Base Mix, with cinnamon and optional nuts. Makes 24 regular or 12 extra-large muffins.
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 1/2 cups A-B-C Muffin Base Mix
- 2 cups grated zucchini
- 2 tablespoons cinnamon
- 1 cup chopped nuts (optional)
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 stir only until blended.
- Gently fold in the zucchini, cinnamon, and nuts if you are using them, leaving it a little lumpy.
- Spoon the batter into the cups, filling each about 3/4 full.
- Bake for 18 to 20 minutes, until golden and the centers spring back lightly.
- Let cool briefly in the pan, then finish on 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 (wrap each in a paper towel then plastic; reheat about 30 seconds in the microwave).
Nutrition
Serving: 55g | Calories: 197kcal | Carbohydrates: 21g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 91mg | Fiber: 1.2g | Sugar: 4.7g | Vitamin A: 66IU | Vitamin C: 1.7mg | Calcium: 107mg | 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). Brands and portions vary, so use it only as an approximation.
