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Hazelnut Muffin Mix

Course Breakfast
Cuisine American
Keyword cardamom muffins, hazelnut muffins, homemade muffin mix, muffin base mix
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Cardamom-spiced muffins studded with chopped hazelnuts, made from a homemade muffin base. Makes 24 regular muffins or 12 extra-large ones.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C Muffin Mix Base
  • 2 teaspoons ground cardamom
  • 2 cups chopped hazelnuts

Directions

  • Heat the oven to 400°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, oil, and water together in a large bowl.
  • Add the muffin base and cardamom and stir only until blended.
  • Gently fold in the hazelnuts, keeping the batter a little lumpy.
  • Fill the cups 3/4 full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool briefly in the tin, 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, well wrapped and frozen up to 3 months; reheat frozen on high 30 seconds plus 10-second bursts as needed.

Nutrition

Serving: 55g | Calories: 254kcal | Carbohydrates: 22g | Protein: 5.2g | Fat: 17g | Saturated Fat: 2.3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 309mg | Potassium: 131mg | Fiber: 1.8g | Sugar: 4.9g | Vitamin A: 47IU | Vitamin C: 0.6mg | Calcium: 111mg | Iron: 1.6mg

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