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Peanutty Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, muffin mix recipe, peanut butter chip muffins, peanut muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Muffins made from the A-B-C Muffin Mix base, loaded with peanut butter chips and chopped peanuts. Makes 24 regular muffins or 12 extra-large.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C muffin mix base
  • 1 12-ounce bag peanut butter chips
  • 1/2 cup chopped peanuts

Directions

  • Heat the oven to 375°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, oil, and water together in a large bowl.
  • Add the muffin mix base and stir only until blended.
  • Gently fold in the peanut butter chips and peanuts, 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 (dry base airtight about 6 months). Storage: airtight at room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds.

Nutrition

Serving: 62g | Calories: 296kcal | Carbohydrates: 24g | Protein: 7.6g | Fat: 20g | Saturated Fat: 3.6g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 382mg | Potassium: 162mg | Fiber: 1.8g | Sugar: 6.1g | Vitamin A: 45IU | Vitamin C: 0mg | Calcium: 108mg | Iron: 1.4mg

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), peanut butter chips counted as smooth peanut butter, chopped peanuts counted as dry-roasted peanuts. Brands and portions vary, so use it only as an approximation.