Hazelnut Muffin Mix
Use A-B-C Muffin Mix Base
4 eggs
3 tsp. vanilla
1 cup oil
2 cups Water
5 1/2 cups muffin mix
2 tsp. ground cardamom
2 cups chopped hazelnuts
The batter should be slightly lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Makes 24 Regular size muffins, or 12 Extra Large
