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Carrot Muffin Mix

Course Breakfast
Cuisine American
Keyword carrot muffins, homemade muffin mix, muffin base mix, raisin muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 muffins
Grated carrots, raisins and allspice stirred into batter made with A-B-C Muffin Base Mix. Makes 24 regular or about 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
  • 2 cups grated carrots
  • 1 cup raisins
  • 1 1/2 teaspoons allspice

Directions

  • Heat the oven to 350°F and get the muffin tins ready.
  • Stir the eggs, vanilla, water, and oil together in a large bowl.
  • Add the muffin base mix, carrots, raisins, and allspice.
  • Stir just until blended, keeping the batter a little lumpy.
  • Spoon the batter into the tins, filling each about three-quarters full.
  • Bake for 18 to 20 minutes, until golden and cooked through.
  • Let the muffins rest in the pan for a few minutes, then move them to a rack.

Notes

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

Nutrition

Serving: 61g | Calories: 218kcal | Carbohydrates: 27g | Protein: 4.1g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 317mg | Potassium: 146mg | Fiber: 1.3g | Sugar: 9.4g | Vitamin A: 1577IU | Vitamin C: 0.8mg | Calcium: 108mg | 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.