Name: Mandarin Orange Muffin Mix
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 4 eggs; 3 teaspoons vanilla; 1 cup oil; 1 cup water; 5 1/2 cups muffin mix; 1 11 oz can mandarin oranges, chopped and undrained; 1 1/2 cups shredded carrots

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Mandarin Orange Muffin Mix
Use A-B-C Muffin Mix Base

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4 eggs
3 tsp. vanilla
1 cup oil
1 cups Water
5 1/2 cups muffin mix
1 (11oz) can mandarin oranges chopped and undrained
1-1/2 cups shredded carrots

The batter should be slightly lumpy.

Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.

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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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Golden mandarin orange muffins with shredded carrots arranged on a cooling rack

Mandarin Orange Muffin Mix

Melissa 'Liss' Burnell

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These moist mandarin orange muffins use a simple muffin base with chopped canned oranges and shredded carrots for a tender, lightly sweet breakfast muffin. The batch makes 24 regular muffins, with an estimated total cost of $7.02, or about $0.29 per muffin.

muffins

Breakfast

American

$7.02

Ingredients

Equipment

Spoon or scoop

Instructions

Preheat the oven to 375°F and line or grease muffin tins.
In a large bowl, combine the eggs, vanilla, oil, and water.
Stir in the muffin mix just until combined.
Fold in the chopped undrained mandarin oranges and shredded carrots.
Leave the batter slightly lumpy and do not overmix.
Fill muffin cups 3/4 full.
Bake for 18 to 20 minutes, or until the muffins are golden brown.
Cool briefly in the pan, then transfer to a rack to finish cooling.

Recipe Size Alteration

💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.

Notes

Estimated cost is based on researched online ingredient pricing and will vary by store, brand, and region.
Prep time is an estimate based on chopping the oranges, measuring ingredients, mixing the batter, and filling 24 muffin cups.
Store cooled muffins in an airtight container at room temperature for up to 2 days, refrigerate up to 4 days, or freeze up to 2 months for best quality.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.