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Jam Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, jam muffins, muffin base mix, preserves muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Muffins made from the A-B-C muffin base mix with jam or preserves and chopped nuts 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 Base Mix
  • 1 1/2 cups jam or preserves
  • 1 cup chopped nuts

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 A-B-C Muffin Base Mix and stir only until blended.
  • Gently fold in the jam or preserves and nuts, keeping the batter a little lumpy.
  • Fill the tins 3/4 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: cool completely; airtight at room temperature up to 2 days or refrigerated up to 4 days; wrapped and frozen up to 3 months; reheat frozen on high about 30 seconds.

Nutrition

Serving: 71g | Calories: 284kcal | Carbohydrates: 35g | Protein: 4.9g | Fat: 14g | Saturated Fat: 2.3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 316mg | Potassium: 116mg | Fiber: 1.4g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 1.8mg | Calcium: 108mg | 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 Base Mix counted as baking mix (as complete pancake/baking mix), jam or preserves (the first choice counted), chopped nuts counted as mixed nuts. Brands and portions vary, so use it only as an approximation.