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Raspberry Muffin Mix

Course Breakfast
Cuisine American
Keyword gift muffin mix, muffin base mix, raspberry muffin mix, raspberry muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Raspberry muffins made from a homemade A-B-C base mix, with whole berries folded in. The bagged base mix makes a nice gift with a baking tag.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C Muffin Base Mix
  • 2 cups fresh or frozen whole unsweetened raspberries

Directions

  • Heat the oven to 375°F and grease regular muffin tins or line them.
  • Stir the eggs, vanilla, oil, water, and muffin base mix together in a large bowl just until blended.
  • Gently fold in the raspberries, keeping the batter a little lumpy.
  • Spoon the batter into the cups, filling each about 3/4 full.
  • Bake for 16 to 20 minutes, until the tops are golden and the centers spring back lightly.
  • Let cool briefly in the pan, then finish on a wire rack.

Notes

Uses the A-B-C Muffin Base Mix. Storage: covered at room temperature up to 2 days, refrigerated 3 to 4 days, individually wrapped and frozen up to 3 months; reheat frozen on high about 30 seconds.
Gift idea: bag measured base mix with a tag of baking directions and pair with fresh raspberries in a basket; no exact tag wording.
(Cost figures disagree: $10.11 vs $10.38.)

Nutrition

Serving: 55g | Calories: 199kcal | Carbohydrates: 22g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 80mg | Fiber: 1.5g | Sugar: 4.9g | Vitamin A: 48IU | Vitamin C: 2.7mg | Calcium: 102mg | 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 Base Mix counted as baking mix (as complete pancake/baking mix), fresh or frozen whole (the first choice counted). Brands and portions vary, so use it only as an approximation.