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Mincemeat Muffin Mix

Course Breakfast
Cuisine American
Keyword holiday muffins, homemade muffin mix, mincemeat muffins, muffin base mix recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Spiced mincemeat muffins made from a homemade muffin base mix, with a slightly lumpy batter. Makes 24 regular or 12 extra large muffins that freeze well.

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 mincemeat

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 until smooth.
  • Add the muffin base mix and stir only until blended.
  • Gently fold in the mincemeat, keeping the batter a little lumpy.
  • Spoon the batter into the cups, filling each about three-quarters full.
  • Bake for 18 to 20 minutes, until golden brown and set in the center.
  • Let cool briefly in the pan, then finish on a 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 up to 3 months; reheat frozen on high about 30 seconds.

Nutrition

Serving: 62g | Calories: 242kcal | Carbohydrates: 32g | Protein: 3.8g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 315mg | Potassium: 78mg | Fiber: 1g | Sugar: 13g | Vitamin A: 45IU | Vitamin C: 1.5mg | Calcium: 103mg | 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), mincemeat counted as jam (no USDA mincemeat). Brands and portions vary, so use it only as an approximation.