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Currant Muffin Mix

Course Breakfast
Cuisine American
Keyword currant muffins, freezer muffins, homemade muffin mix, muffins with nuts
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A homemade muffin batter made from a base muffin mix, with currants and chopped nuts stirred in. Bakes 24 regular or 12 extra-large muffins, and they freeze well for later.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 2 cups water
  • 1 cup oil
  • 5 1/2 cups muffin mix
  • 1 1/2 cups currants
  • 1 cup chopped nuts

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, currants, and nuts and stir just until blended; the batter should be a little lumpy.
  • Fill the tins 3/4 full.
  • Bake for 18 to 20 minutes, or until golden brown.
  • Let cool briefly in the pan, then finish on a rack.

Notes

Uses the A-B-C Muffin Base Mix.
Make the A-B-C Muffin Base Mix first; it keeps airtight in a cool, dry place for about 6 months. Muffins freeze well; reheat frozen on high 30 seconds per muffin. Storage: up to 2 days at room temperature, 4 days refrigerated, 3 months frozen.

Nutrition

Serving: 60g | Calories: 254kcal | Carbohydrates: 29g | Protein: 5.2g | Fat: 14g | Saturated Fat: 2.3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 314mg | Potassium: 171mg | Fiber: 1.6g | Sugar: 10g | Vitamin A: 52IU | Vitamin C: 0.5mg | Calcium: 112mg | Iron: 1.5mg

Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, muffin mix counted as baking mix (as complete pancake/baking mix), chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.