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Lemon Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffins, lemon muffins, lemon nut muffins, muffin base mix
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Lemon muffins made from the A-B-C Muffin Base Mix, with lemon juice and chopped nuts. The batch makes 24 regular muffins or 12 extra-large.

Ingredients

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

Directions

  • Heat the oven to 375°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, oil, water, muffin mix, lemon juice, and nuts together in a large bowl.
  • Mix only until blended; the batter should stay a little lumpy.
  • Fill the tins about three-quarters full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool in the pan for 5 minutes, then move to a wire rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: cool completely; airtight at room temperature up to 2 days, refrigerated up to 5 days, frozen up to 3 months; reheat frozen on high 30 seconds.

Nutrition

Serving: 58g | Calories: 213kcal | Carbohydrates: 22g | Protein: 4.3g | Fat: 12g | Saturated Fat: 2.1g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 93mg | Fiber: 1g | Sugar: 4.8g | Vitamin A: 46IU | Vitamin C: 4mg | Calcium: 102mg | Iron: 1.3mg

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