Go Back

Garden Muffin Mix

Course Breakfast
Cuisine American
Keyword carrot zucchini muffins, homemade muffin mix, muffin mix recipe, zucchini muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Carrot and zucchini muffins made from a homemade muffin base mix, with a touch of ground cloves. Makes 24 regular or 12 extra-large muffins.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups muffin mix
  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 1/2 teaspoon ground cloves

Directions

  • Heat the oven to 375°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, oil, and water together in a large bowl.
  • Add the muffin mix, carrots, zucchini, and cloves and stir just until blended; the batter should stay a little lumpy.
  • Spoon the batter into the cups, filling each about three-quarters full.
  • Bake for 18 to 20 minutes, until golden brown and cooked through.
  • Let cool in the pan for 5 minutes, then move to a wire 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. Storage: airtight at room temperature up to 2 days, covered in fridge up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds.

Nutrition

Serving: 54g | Calories: 196kcal | Carbohydrates: 21g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 313mg | Potassium: 91mg | Fiber: 1g | Sugar: 4.8g | Vitamin A: 820IU | Vitamin C: 1.1mg | Calcium: 102mg | Iron: 1.2mg

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). Brands and portions vary, so use it only as an approximation.