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Zucchini Muffin Mix

Course Breakfast
Cuisine American
Keyword freezer muffins, homemade muffin mix, muffin base mix, zucchini muffins
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 muffins
Fluffy zucchini muffins made from A-B-C Muffin Base Mix, with cinnamon and optional nuts. Makes 24 regular or 12 extra-large muffins.

Ingredients

  • 4 eggs
  • 3 teaspoons vanilla
  • 1 cup oil
  • 2 cups water
  • 5 1/2 cups A-B-C Muffin Base Mix
  • 2 cups grated zucchini
  • 2 tablespoons cinnamon
  • 1 cup chopped nuts (optional)

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 stir only until blended.
  • Gently fold in the zucchini, cinnamon, and nuts if you are using them, 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 and the centers spring back lightly.
  • 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 3 to 4 days, frozen 2 to 3 months (wrap each in a paper towel then plastic; reheat about 30 seconds in the microwave).

Nutrition

Serving: 55g | Calories: 197kcal | Carbohydrates: 21g | Protein: 3.9g | Fat: 11g | Saturated Fat: 1.9g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 91mg | Fiber: 1.2g | Sugar: 4.7g | Vitamin A: 66IU | Vitamin C: 1.7mg | Calcium: 107mg | 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). Brands and portions vary, so use it only as an approximation.