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Cherry Muffin Mix

Course Breakfast
Cuisine American
Keyword carrot cherry muffins, cherry muffin mix, freezer muffins, homemade muffin mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A cherry and carrot muffin made from a homemade muffin base mix. Makes 24 regular or 12 extra-large muffins, and they freeze well for quick breakfasts.

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
  • 2 cups chopped fresh or dried pitted cherries

Directions

  • Heat the oven to 400°F. Grease two 12-cup muffin pans or line them.
  • Stir the eggs, vanilla, water, oil, and muffin base mix together in a large bowl.
  • Mix only until blended; the batter should stay a little lumpy.
  • Gently fold in the carrots and cherries.
  • Spoon the batter into the cups, filling each about three-quarters full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let the muffins rest in the pan for a few minutes, then move them to a rack.
  • Freeze any extras after they have cooled completely.

Notes

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

Nutrition

Serving: 67g | Calories: 242kcal | Carbohydrates: 32g | Protein: 4g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 317mg | Potassium: 144mg | Fiber: 1.4g | Sugar: 14g | Vitamin A: 1954IU | Vitamin C: 3.1mg | Calcium: 107mg | Iron: 1.3mg

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), chopped fresh or dried pitted cherries (the first choice counted). Brands and portions vary, so use it only as an approximation.