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Cashew Muffin Mix

Course Breakfast
Cuisine American
Keyword carrot cashew muffins, cashew muffins, homemade muffin mix, muffin base mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Grated carrots and chopped unsalted cashews folded into 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 Mix
  • 2 cups grated carrots
  • 2 cups unsalted coarsely chopped cashews

Directions

  • Heat the oven to 400°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, water, and oil together in a large bowl.
  • Add the muffin mix and stir only until blended.
  • Gently fold in the carrots and cashews, keeping the batter a little lumpy.
  • Spoon the batter into the tins, filling them about 3/4 full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool briefly in the pan, then finish cooling on a rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days, refrigerated up to 1 week, frozen up to 3 months; reheat frozen muffin on high about 30 seconds.

Nutrition

Serving: 66g | Calories: 263kcal | Carbohydrates: 25g | Protein: 5.6g | Fat: 16g | Saturated Fat: 2.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 318mg | Potassium: 158mg | Fiber: 1.4g | Sugar: 5.4g | Vitamin A: 1576IU | Vitamin C: 0.5mg | Calcium: 107mg | Iron: 1.9mg

Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.