Pear Muffin Mix
Use A-B-C Muffin Mix Base
4 eggs
3 tsp. vanilla
1 cup oil
2 cup Water
5 1/2 cups muffin mix
2 cups fresh or one large can (drained) chopped pears
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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Pear Muffin Mix
Ingredients
- 5 ½ cups A-B-C Muffin Mix
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 2 cups chopped fresh pears or 1 large can pears drained
Equipment
Instructions
- Preheat the oven to 375°F and grease or line muffin tins.
- In a large bowl, combine the eggs, vanilla, oil, and water.
- Add the A-B-C Muffin Mix and stir just until combined.
- Fold in the chopped pears.
- Leave the batter slightly lumpy.
- Fill muffin cups 3/4 full.
- Bake for 18 to 20 minutes, or until the muffins are golden brown and baked through.
- Cool briefly in the pan, then transfer the muffins to a rack.
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 current Walmart pricing research for zip code 48439 when available and includes estimated amount-used costs for the A-B-C Muffin Mix base ingredients, eggs, vanilla, vegetable oil, and canned pears. Prices vary by store and date.
A-B-C Muffin Mix cost estimate used here: flour, sugar, baking soda, baking powder, salt, and cinnamon combined at an estimated $2.35 for 5 1/2 cups of prepared base mix.
Prep time is an editorial estimate based on gathering ingredients, chopping pears, mixing batter, and filling tins.
The recipe yields 24 regular muffins or 12 extra-large muffins.
Store cooled muffins in an airtight container at room temperature up to 2 days, refrigerate up to 4 days, or freeze up to 3 months for best quality.
Reheat frozen muffins in the microwave on high for 30 seconds per muffin.
A-B-C Muffin Mix cost estimate used here: flour, sugar, baking soda, baking powder, salt, and cinnamon combined at an estimated $2.35 for 5 1/2 cups of prepared base mix.
Prep time is an editorial estimate based on gathering ingredients, chopping pears, mixing batter, and filling tins.
The recipe yields 24 regular muffins or 12 extra-large muffins.
Store cooled muffins in an airtight container at room temperature up to 2 days, refrigerate up to 4 days, or freeze up to 3 months for best quality.
Reheat frozen muffins in the microwave on high for 30 seconds per muffin.
