Quick Answer
Yes, you can add eggs to Martha White muffin mix. The package instructions for Martha White muffin mixes typically call for oil, milk and water. However, you can substitute eggs for the oil or milk to make the muffins richer and more moist. When subsituting eggs for liquid ingredients, use about 1/4 cup eggs (2 large eggs) per 1/3 cup oil or milk called for. Adjust any additional liquid in the recipe as needed.
Instructions for Martha White Muffin Mix
Martha White muffin mixes, like most packaged muffin mixes, are designed to be quick and easy to prepare. The typical ingredients called for on a Martha White muffin mix package are:
- Muffin mix (dry ingredients pre-mixed)
- Vegetable oil or melted butter
- Milk
- Water
The muffin mix contains the dry ingredients like flour, sugar, salt, leavening agents and flavorings. The wet ingredients – oil, milk and water – are added by the baker to bind the batter and give it the proper consistency.
Eggs are not typically included in packaged muffin mix instructions because the goal is to minimize perishable ingredients for longer shelf life. Eggs also add cost for the manufacturer. However, eggs can certainly be incorporated into muffin mix batters quite easily.
Benefits of Adding Eggs
Adding eggs to a packaged muffin mix offers some benefits:
- Richness – Eggs provide fat and protein for a richer, denser texture.
- Moisture – The fat and emulsifying properties of eggs keep muffins moist and tender.
- Binding – Eggs help bind the batter together for a cohesive texture.
- Rise – The protein in eggs assists with structure and rise.
- Color – Eggs promote a lightly golden color on muffins.
- Flavor – Eggs have a mild flavor that enhances baked goods.
The richness from the eggs gives the muffins a more homemade, bakery-style quality compared to muffins made with just oil or butter. Keep in mind though that adding eggs does increase the fat and calorie content per muffin.
How to Substitute Eggs for Oil or Milk in Muffin Mix
When adding eggs to a packaged muffin mix, you’ll need to reduce the amount of other liquid ingredients accordingly. Here are some tips:
- For every 1/3 cup vegetable oil or melted butter, substitute 2 large eggs (about 1/4 cup).
- For every 1/3 to 1/2 cup milk, substitute 2 large eggs.
- Reduce any remaining liquid (water typically) by 2-3 tablespoons per egg used.
- Mix the wet ingredients like eggs, milk, oil together before adding to the dry mix for best results.
So for example, if a muffin mix calls for 1/3 cup oil and 1 cup milk, you could use 2 eggs in place of the oil, use 1/2 cup milk instead of 1 cup, and reduce any water by about 4-6 tablespoons.
Be careful not to over-reduce the liquid or the muffins may turn out dry. The batter should still have a scoopable, spoonable consistency – not too thick or thin.
Number of Eggs to Use
The number of eggs you can substitute into a packaged muffin mix depends on:
- The amount of other wet ingredients called for (oil/butter and milk).
- The total yield of the muffin mix.
- How rich and dense you want the end result.
Here are some guidelines for eggs based on muffin yield:
| Muffin Mix Yield | Eggs to Substitute |
|---|---|
| 6-8 muffins | 1-2 eggs |
| 12 muffins | 3 eggs |
| 18-24 muffins | 4-5 eggs |
Most standard size Martha White muffin mix packages make 12 muffins. So for a typical package, substituting 3 eggs for about 1/3 cup oil or 1/2 cup milk is a good amount.
Egg Substitutions
If you need to accommodate vegan diets or egg allergies, there are a few good substitutes for eggs in muffins:
- 1/4 cup applesauce or mashed banana per egg
- 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg
- 1/4 cup canned pumpkin per egg
- Commercial egg replacer products used according to package instructions
The fruit and veggie purees add moisture and density similar to eggs. Flax eggs and commercial egg replacers provide binding and structure.
Tips for Adding Eggs to Martha White Muffin Mix
Here are some tips and tricks when making Martha White muffin mix with added eggs:
- Let eggs come to room temperature before using for best volume.
- Crack eggs into a separate bowl before adding to check for shell pieces.
- Whisk eggs lightly before mixing into wet ingredients.
- Mix eggs together with oil, milk or other wet ingredients first.
- Don’t over-mix the batter once the eggs are added.
- For best texture, fill muffin cups 2/3 to 3/4 full.
- Bake muffins at 375??F for 18-22 minutes until golden brown.
Properly mixing the eggs and wet ingredients prevents over-developing the gluten. Filling the muffin cups appropriately and avoiding over-baking gives the nicest, most tender crumb.
Martha White Muffin Recipes with Eggs
To highlight the effect eggs have on basic Martha White muffin mix, here are a couple recipes to try:
Classic Egg Muffins
Ingredients:
- 1 package Martha White Blueberry Muffin Mix
- 1/2 cup milk
- 1/3 cup vegetable oil
- 3 large eggs, at room temperature
- 1/4 cup water
Instructions:
- Preheat oven to 375??F. Grease a 12-cup muffin tin or line with liners.
- In a medium bowl, whisk together the milk, oil and eggs until combined.
- Add the muffin mix and water and stir just until blended (do not overmix).
- Divide batter evenly into prepared muffin cups, filling each about 3/4 full.
- Bake 18-20 minutes until lightly golden brown and a toothpick inserted in the center comes out clean.
- Allow to cool 5 minutes before removing from pan.
Corn Muffins
Ingredients:
- 1 package Martha White Cornbread Muffin Mix
- 1 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- 1 cup corn kernels
Instructions:
- Preheat oven to 400??F. Grease 12 muffin cups or line with liners.
- In a medium bowl, combine the milk, oil and eggs. Whisk to blend together.
- Add the muffin mix and corn kernels. Stir just until moistened (do not overmix).
- Scoop batter evenly into prepared muffin cups, filling each about 2/3 full.
- Bake at 400??F for 16-18 minutes until lightly golden brown.
- Cool in pan 5 minutes before removing muffins.
Conclusion
While Martha White muffin mixes are designed to be quick and easy, adding eggs takes them to the next level. Eggs provide richness and moisture for bakery-style muffins. Substitute 2 eggs for every 1/3 cup oil or 1/2 cup milk called for on the package. Adjust any additional liquid to prevent drying out. Bake the muffins in well-greased tins at 375??F for the best texture. With a little extra time and a few eggs, you can make Martha White muffin mix taste homemade.
