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Maple Nut Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, maple nut muffins, maple walnut muffins, muffin mix recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
A homemade maple walnut muffin recipe that turns a batch of muffin base mix into 24 regular or 12 extra-large muffins. Stir in eggs, oil, water, maple syrup and walnuts, then bake.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 1 1/2 cups water
  • 5 1/2 cups muffin mix
  • 6 tablespoons maple syrup
  • 1 cup chopped walnuts

Directions

  • Heat the oven to 400°F and grease the muffin tins or line them.
  • Stir all the ingredients together in a large bowl.
  • Mix only until blended, leaving the batter a little lumpy.
  • Spoon the batter into the cups, filling each about 3/4 full.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool briefly in the pan, then finish on a 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: cool completely; refrigerate, eat within 3 to 4 days; frozen 2 to 3 months; reheat frozen on high about 30 seconds each. Dry mix airtight, use within about 3 months.

Nutrition

Serving: 55g | Calories: 238kcal | Carbohydrates: 24g | Protein: 4.5g | Fat: 14g | Saturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 96mg | Fiber: 1.1g | Sugar: 7.5g | Vitamin A: 46IU | Vitamin C: 0.1mg | Calcium: 109mg | Iron: 1.3mg

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.