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Pineapple Carrot Raisin Muffin Mix

Course Breakfast
Cuisine American
Keyword carrot muffin recipe, carrot pineapple muffins, homemade muffin mix, raisin muffins
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 muffins
Muffins made from the A-B-C Muffin Mix base, with grated carrots, crushed pineapple, raisins and optional walnuts. 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 cup grated carrots
  • 1 cup crushed pineapple drained
  • 1 cup raisins
  • 1 cup walnuts chopped (optional)

Directions

  • Heat the oven to 400°F and get 24 regular muffin cups ready.
  • Beat the eggs, vanilla, oil, and water together.
  • Add the muffin mix base and stir only until moistened.
  • Gently fold in the carrots, pineapple, raisins, and walnuts if you are using them, keeping it 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 in the pan for 5 minutes, then move to a wire rack.

Notes

Uses the A-B-C Muffin Base Mix (dry mix airtight, use within about 6 months). 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: 67g | Calories: 222kcal | Carbohydrates: 28g | Protein: 4g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 314mg | Potassium: 143mg | Fiber: 1.2g | Sugar: 11g | Vitamin A: 815IU | Vitamin C: 1.5mg | Calcium: 107mg | 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 Mix base counted as baking mix (as complete pancake/baking mix), crushed pineapple counted as canned pineapple (a 20 oz can 567 g). Brands and portions vary, so use it only as an approximation.