Go Back

Date Muffin Mix

Course Breakfast
Cuisine American
Keyword abc muffin mix, date muffin recipe, homemade muffin mix, muffins with dates
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Date and nut muffins made with A-B-C Muffin Mix. Makes 24 regular or 12 extra-large muffins, and leftovers keep in the freezer.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 2 cups water
  • 1 cup oil
  • 5 1/2 cups A-B-C Muffin Mix
  • 1 cup chopped dates
  • 1 cup chopped nuts

Directions

  • Heat the oven to 400°F and grease the muffin tins or line them.
  • Whisk the eggs, vanilla, water, and oil together in a large bowl.
  • Add the A-B-C Muffin Mix and stir only until blended.
  • Gently fold in the dates and nuts, keeping the batter a little lumpy.
  • Fill the tins about three-quarters full.
  • Bake for 18 to 20 minutes, until golden brown and cooked through.
  • Let cool briefly in the pan, then finish on a rack.

Notes

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

Nutrition

Serving: 57g | Calories: 245kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 2.3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 141mg | Fiber: 1.7g | Sugar: 8.6g | Vitamin A: 46IU | Vitamin C: 0.1mg | Calcium: 107mg | 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 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.