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Rum Spice Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, muffin base mix, rum extract muffins, rum raisin muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Muffins made from a homemade A-B-C base mix with rum flavor and a cinnamon-nutmeg sugar topping. The recipe makes 24 regular muffins.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C muffin mix base
  • 3 teaspoons rum extract or 3 tablespoons rum
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg

Directions

  • Heat the oven to 400°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, oil, water, muffin mix base, and rum extract or rum together just until moistened, leaving it a little lumpy.
  • Fill the tins about 3/4 full.
  • Mix the sugar, cinnamon, and nutmeg, then sprinkle it over the batter.
  • Bake for 18 to 20 minutes, until golden brown.
  • Let cool a little before serving.

Notes

Uses the A-B-C Muffin Base Mix. Storage: dry mix airtight about 6 months; muffins covered 1 to 2 days at room temperature, refrigerated up to 4 days, frozen up to 3 months; reheat frozen on high about 30 seconds.

Nutrition

Serving: 45g | Calories: 195kcal | Carbohydrates: 21g | Protein: 3.7g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 309mg | Potassium: 64mg | Fiber: 0.8g | Sugar: 4.8g | Vitamin A: 45IU | Vitamin C: 0mg | Calcium: 100mg | Iron: 1.1mg

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). Brands and portions vary, so use it only as an approximation.