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Prune Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, muffin base recipe, poppy seed muffins, prune muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
A muffin mix recipe that turns a pantry muffin base into prune and poppy seed muffins. Bake a batch for breakfast, then freeze extras for later.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C Muffin Mix
  • 2 cups chopped prunes
  • 1/3 cup poppy seeds

Directions

  • Heat the oven to 375°F and line or grease the muffin tins.
  • Whisk the eggs, vanilla, oil, and water together in a large bowl.
  • Add the muffin mix, prunes, and poppy seeds 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 brown.
  • Let cool before storing or freezing.

Notes

Uses the A-B-C Muffin Base Mix. Storage: cool completely; room temperature up to 2 days, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds each.

Nutrition

Serving: 61g | Calories: 238kcal | Carbohydrates: 30g | Protein: 4.4g | Fat: 12g | Saturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 184mg | Fiber: 2.2g | Sugar: 10g | Vitamin A: 158IU | Vitamin C: 0.1mg | Calcium: 134mg | Iron: 1.5mg

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.