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Butterscotch Muffin Mix

Course Breakfast
Cuisine American
Keyword butterscotch chips, butterscotch muffins, homemade muffin mix, muffin base mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Butterscotch chips and chopped nuts folded into a batter made with A-B-C Muffin Base Mix. Makes 24 regular or 12 extra-large muffins.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 2 cups water
  • 1 cup oil
  • 5 1/2 cups A-B-C Muffin Base Mix
  • 1 bag (12 oz) butterscotch chips
  • 1 cup chopped nuts

Directions

  • Heat the oven to 350°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, water, and oil together in a large bowl.
  • Add the muffin base mix and stir only until blended.
  • Gently fold in the butterscotch chips and chopped nuts, keeping the batter 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 wire rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen muffin in microwave on high about 30 seconds.

Nutrition

Serving: 65g | Calories: 283kcal | Carbohydrates: 34g | Protein: 4.9g | Fat: 14g | Saturated Fat: 2.6g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 365mg | Potassium: 101mg | Fiber: 1.2g | Sugar: 16g | Vitamin A: 59IU | Vitamin C: 0mg | Calcium: 105mg | 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 Base Mix counted as baking mix (as complete pancake/baking mix), butterscotch chips counted as butterscotch candy, chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.