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Marmalade Muffin Mix

Course Breakfast
Cuisine American
Keyword marmalade muffins, muffin base mix, orange marmalade muffins, orange muffin recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A homemade orange marmalade muffin batter built on A-B-C Muffin Base Mix. Bake a dozen extra-large or two dozen regular muffins for breakfast, snacks or sharing.

Ingredients

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

Directions

  • Heat the oven to 375°F and line or grease two 12-cup muffin pans.
  • Stir the eggs, vanilla, oil, water, marmalade, and orange juice together in a large bowl.
  • Add the muffin base mix and nuts (if using) and stir only until blended, leaving it a little lumpy.
  • Spoon the batter into the cups, filling each about three-quarters full.
  • Bake for 18 to 20 minutes, until golden and the centers spring back lightly.
  • Let cool in the pan for 5 minutes, then move to a wire rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: airtight at room temperature up to 2 days or refrigerated up to 4 days; frozen 2 to 3 months; reheat frozen on high about 30 seconds.

Nutrition

Serving: 75g | Calories: 247kcal | Carbohydrates: 35g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 321mg | Potassium: 92mg | Fiber: 1g | Sugar: 17g | Vitamin A: 78IU | Vitamin C: 6.1mg | Calcium: 108mg | Iron: 1.2mg

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