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Pecan Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, maple pecan muffins, pecan muffin mix, toasted pecan muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A pecan muffin mix made from a base mix, eggs, oil and toasted pecans, with a hint of maple. Makes 24 regular or 12 extra-large muffins.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C Muffin Mix
  • 2 cups chopped toasted pecans
  • 1 teaspoon maple extract

Directions

  • Heat the oven to 400°F and grease the muffin tins or line them.
  • Beat the eggs, vanilla, oil, water, and maple extract together in a large bowl.
  • Add the A-B-C Muffin Mix and stir only until moistened.
  • Gently fold in the pecans, 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.
  • Let cool briefly in the pan, then finish cooling 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 1 month; reheat frozen on high 30 seconds each.

Nutrition

Serving: 54g | Calories: 256kcal | Carbohydrates: 22g | Protein: 4.6g | Fat: 17g | Saturated Fat: 2.4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 309mg | Potassium: 101mg | Fiber: 1.7g | Sugar: 4.8g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 106mg | 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 counted as baking mix (as complete pancake/baking mix). Brands and portions vary, so use it only as an approximation.