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Fig Muffin Mix

Course Breakfast
Cuisine American
Keyword dried fig recipes, fig muffin mix, fig walnut muffins, homemade muffin mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Fresh-baked muffins made from a stored muffin base mix, with chopped dried figs and walnuts folded in. Makes 24 regular or 12 extra-large muffins.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C muffin mix
  • 2 cups dried chopped figs
  • 1 cup chopped walnuts

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 mix and stir only until moistened; the batter should stay a little lumpy.
  • Gently fold in the figs and walnuts.
  • Spoon the batter into the cups, filling each about 3/4 full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool in the pan for 5 minutes, then move to a rack.

Notes

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

Nutrition

Serving: 62g | Calories: 256kcal | Carbohydrates: 29g | Protein: 4.9g | Fat: 14g | Saturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 311mg | Potassium: 170mg | Fiber: 2.3g | Sugar: 11g | Vitamin A: 47IU | Vitamin C: 0.2mg | Calcium: 124mg | Iron: 1.5mg

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), dried chopped figs counted as dried figs. Brands and portions vary, so use it only as an approximation.