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Vanilla Muffin Mix

Course Breakfast
Cuisine American
Keyword homemade muffin mix, muffin base mix, vanilla chip muffins, vanilla muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 muffins
Vanilla chip muffins made from the A-B-C muffin base mix. Makes 24 regular or 12 extra-large muffins, and they freeze well.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C Muffin Base Mix
  • 1 package vanilla chips

Directions

  • Heat the oven to 400°F and grease the muffin tins or line them.
  • Stir the eggs, vanilla, oil, and water together in a large bowl.
  • Add the muffin base mix and vanilla chips and stir only 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 in the pan for 5 minutes, then move to a wire rack.

Notes

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

Nutrition

Serving: 57g | Calories: 257kcal | Carbohydrates: 27g | Protein: 4.4g | Fat: 15g | Saturated Fat: 4.2g | Trans Fat: 0.2g | Cholesterol: 34mg | Sodium: 320mg | Potassium: 98mg | Fiber: 0.8g | Sugar: 11g | Vitamin A: 49IU | Vitamin C: 0.1mg | Calcium: 123mg | 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), vanilla chips counted as white chocolate (one bag 283 g). Brands and portions vary, so use it only as an approximation.