Pecan 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 chopped toasted pecans
1 tsp. maple extract
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
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Pecan Muffin Mix
Ingredients
- 4 eggs
- 3 tsp vanilla
- 1 cup oil
- 2 cups water
- 5 ½ cups A-B-C Muffin Mix
- 2 cups chopped toasted pecans
- 1 tsp maple extract
Equipment
Instructions
- Preheat the oven and prepare muffin tins by greasing them or lining with paper liners.
- In a large mixing bowl, combine the eggs, vanilla, oil, water, and maple extract until blended.
- Stir in the A-B-C Muffin Mix just until moistened.
- Fold in the chopped toasted pecans. The batter should remain slightly lumpy.
- Fill muffin tins 3/4 full.
- Bake for 18 to 20 minutes, or until muffins are golden brown.
- Cool briefly in the pan, then transfer to a rack to cool completely.
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
Makes 24 regular muffins or 12 extra-large muffins.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Prep time is estimated from the stated mixing, filling, and cooling steps.
Estimated cost is based on current online ingredient pricing and will vary by store and date.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Prep time is estimated from the stated mixing, filling, and cooling steps.
Estimated cost is based on current online ingredient pricing and will vary by store and date.
