Tropical Muffin Mix

Course Breakfast

Cuisine American

Keyword macadamia nut muffins, mango coconut muffins, muffin base mix, tropical muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings 24 muffins

Tropical muffins made from the A-B-C muffin base mix, with dried mango or papaya, banana, macadamia nuts and coconut. Makes 24 regular muffins.

Ingredients

4 eggs
3 teaspoons vanilla
1 cup oil
2 cups water
5 1/2 cups A-B-C muffin base mix
1 cup dried mango or papaya chopped
1 cup banana chips chopped, or 2 fresh mashed bananas
1 cup macadamia nuts chopped
1/2 cup coconut
1/2 cup sour cream
2 teaspoons grated lemon peel

Directions

Heat the oven to 375°F and line or grease the muffin tins.
Whisk the eggs, vanilla, oil, water, and sour cream together until smooth.
Add the muffin base mix and stir only until moistened.
Gently fold in the dried fruit, banana, macadamias, coconut, and lemon peel, leaving it a little lumpy.
Spoon the batter into the cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, until golden brown.
Let cool briefly in the pan, then finish on a rack.

Notes

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

Nutrition

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), dried mango or papaya (the first choice counted), banana chips (the first choice counted), coconut counted as sweetened flaked coconut. Brands and portions vary, so use it only as an approximation.