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Oatmeal Muffin Mix

Course Breakfast
Cuisine American
Keyword apple oatmeal muffins, homemade muffin mix, oatmeal muffins, raisin oatmeal muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A muffin batter built on a homemade A-B-C muffin base mix, with oats and raisins or grated apples stirred in. Makes 24 regular or 12 extra-large muffins.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 4 cups A-B-C Muffin Mix
  • 1 cup oats
  • 2 cups raisins or grated apples

Directions

  • Heat the oven to 375°F and get 24 regular or 12 extra-large muffin cups ready.
  • Whisk the eggs, vanilla, oil, and water together in a large bowl.
  • Add the muffin mix, oats, and fruit and stir just 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 cooked through.
  • Let cool briefly in the pan, then finish on a wire rack.

Notes

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

Nutrition

Serving: 51g | Calories: 185kcal | Carbohydrates: 18g | Protein: 3.6g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 229mg | Potassium: 75mg | Fiber: 1.2g | Sugar: 4.3g | Vitamin A: 50IU | Vitamin C: 0mg | Calcium: 76mg | Iron: 1mg

Nutrition is an estimate per serving from USDA FoodData Central, for 24 muffins; oil counted as vegetable oil, A-B-C Muffin Mix counted as baking mix (as complete pancake/baking mix), oats counted as rolled oats, raisins or grated apples (the first choice counted). Brands and portions vary, so use it only as an approximation.