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Crunchy Nugget Cereal Muffin Mix

Course Breakfast
Cuisine American
Keyword allspice muffins, cereal muffin mix, freezer muffins, homemade muffin mix, muffin base mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A muffin mix recipe that turns a homemade muffin base into 24 regular muffins with crunchy cereal and a hint of allspice. Mix the batter, bake, and cool on a rack.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 4 cups A-B-C Muffin Mix base
  • 2 1/2 cups Grape-Nuts cereal
  • 1 teaspoon allspice

Directions

  • Heat the oven to 375°F and line or grease the muffin tins.
  • Whisk the eggs, vanilla, oil, and water together in a large bowl.
  • Add the muffin base, cereal, and allspice and stir just until blended, keeping the batter a little lumpy.
  • Spoon the batter into the cups, filling each about three-quarters full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool briefly in the pan, then finish on a wire rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: cool fully; airtight at room temperature up to 2 days or refrigerated 3 to 4 days; well wrapped and frozen 2 to 3 months; reheat frozen on high about 30 seconds each.

Nutrition

Serving: 52g | Calories: 253kcal | Carbohydrates: 18g | Protein: 5.8g | Fat: 18g | Saturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 229mg | Potassium: 142mg | Fiber: 1.5g | Sugar: 4g | Vitamin A: 46IU | Vitamin C: 0.1mg | Calcium: 86mg | 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 Mix base counted as baking mix (as complete pancake/baking mix), Grape-Nuts cereal counted as mixed nuts. Brands and portions vary, so use it only as an approximation.