Use A-B-C Muffin Mix Base
4 eggs
3 tsp. vanilla
1 cup oil
2 cups Water
5 1/2 cups muffin mix
1-1/2 cups jam or preserves
(strawberry, raspberry, blackberry, cherry)
1 cup chopped nuts
The batter should be slightly lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Makes 24 Regular size muffins, or 12 Extra Large





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