Prune 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 prunes
1/3 cup poppy seeds
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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Prune Muffin Mix
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 ½ cups A-B-C Muffin Mix
- 2 cups chopped prunes
- ⅓ cup poppy seeds
Equipment
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 A-B-C Muffin Mix, chopped prunes, and poppy seeds just until combined. The batter should be slightly lumpy.
- Fill muffin tins 3/4 full.
- Bake for 18 to 20 minutes, or until the muffins are golden brown.
- Cool before storing or freezing.
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
The recipe yields 24 regular muffins or 12 extra-large muffins.
Baked muffins freeze well for up to 3 months for best quality.
Reheat frozen muffins in the microwave on high for about 30 seconds per muffin.
Estimated cost uses researched current package pricing and calculated amount-used costs. The A-B-C Muffin Mix cost is estimated from a basic homemade pantry mix because no packaged retail product was specified.









