Tropical 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
1 cup dried mango or papaya, chopped
1 cup chopped banana chips or 2 fresh mashed
1 cup macadamia nuts, chopped
1/2 cup coconut
1/2 cup sour cream
2 tsp. lemon peel, grated
The batter should be slightly lumpy.
Fill muffin tins 3/4 full. Bake for 18 to 20 minutes, or until muffins are golden brown.
💬 Be the first to comment
What would you add to Tropical Muffin Mix to make it your own?
🍂 Every qualifying comment also earns a giveaway entry. Unlimited entries.
Muffins freeze well.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Makes 24 Regular size muffins, or 12 Extra Large
📌 Love this Tropical Muffin Mix? Pin it!
Tropical Muffin Mix
Ingredients
- 4 eggs
- 3 teaspoons vanilla
- 1 cup oil
- 2 cups water
- 5 ½ cups muffin mix
- 1 cup dried mango or papaya chopped
- 1 cup chopped banana chips or 2 fresh mashed bananas
- 1 cup macadamia nuts chopped
- ½ cup coconut
- ½ cup sour cream
- 2 teaspoons lemon peel grated
Equipment
Instructions
- Preheat the oven to 375°F and line or grease muffin tins.
- In a large mixing bowl, combine the eggs, vanilla, oil, water, and sour cream until blended.
- Stir in the muffin mix just until moistened.
- Fold in the chopped dried mango or papaya, banana chips or mashed bananas, chopped macadamia nuts, coconut, and grated lemon peel.
- Mix only 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 briefly in the pan, then transfer 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
Yield estimate is based on the stated 24 regular muffins.
Prep time is an estimate based on measuring, chopping, mixing, and filling the pans.
Cook time uses the upper end of the stated 18 to 20 minute bake time.
Store cooled muffins airtight at room temperature up to 2 days, refrigerate up to 4 days, or freeze up to 3 months.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
Prep time is an estimate based on measuring, chopping, mixing, and filling the pans.
Cook time uses the upper end of the stated 18 to 20 minute bake time.
Store cooled muffins airtight at room temperature up to 2 days, refrigerate up to 4 days, or freeze up to 3 months.
To reheat frozen muffins, microwave on high for 30 seconds per muffin.
