Muffins Cake Mix Style Recipes

MUFFINS CAKE MIX STYLE

Steps:

• 1. Preheat oven to 325^. Spray muffin tins or 9-inch pan with non-stick olive oil.
• 2. Pulverize the corn chips of your choice in the blender- just until fine not paste. In your large mixer bowl combine cake mix,the ground corn chips,(if you don't have corn chips you could use 3/4 c. corn meal- but it will change the crunch),baking powder, eggs ,lemon juice, and olive oil.
• 3. Mix well- the dough will be thick. Spoon a heaping Tablespoon of dough into each muffin well or cover bottom of 9-inch pan. Using a teaspoon- measure a teaspoonful of dry strawberry jello(or you favorite flavor) in the center of the dough, do not get on the sides of the muffin pan. Sprinkle jello powder all over first layer of dough if using 9-inch pan- not touching side of pan. Spoon dough carefully over the jello powder- using all the dough equally in each muffin tin; or covering it in the 9-inch pan.
• 4. Bake in oven for about 25-30 minutes for muffins or 35-40 minutes for 9-inch pan. Test before assigned time with a toothpick s all ovens are different. Butter tops and cool slightly then remove from muffin tin- leave in 9-inch pan and cut into squares.

CARROT CAKE MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper muffin liners.
• Beat milk, eggs, applesauce, and vanilla extract together in a bowl. Whisk flour, sugar, baking powder, cinnamon, and salt together in another bowl. Stir carrots into flour mixture; fold in milk mixture and butter until batter is just combined. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 18 to 20 minutes. Cool in the pan for 5 minutes before removing to a wire rack to cool completely.

CARROT CAKE MIX MUFFINS

Steps:

• Preheat oven to 350°.
• In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
• Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
• Bake for 25 - 30 minutes, test with a toothpick for doneness.
• Cool on wire rack.

BLUEBERRY MUFFIN CAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray an 8x8-inch baking pan with cooking spray.
• Toss blueberries and 1/2 cup of flour in a small bowl until blueberries are coated. Set aside.
• Beat together sugar and oil with an electric mixer in a large bowl. Add milk, egg, and vanilla extract. Mix remaining 1 cup flour, baking powder, and salt in a small bowl. Add flour mixture to sugar mixture; mix until just combined. fold in blueberry mixture. Pour batter into the prepared baking pan.
• Mix together brown sugar, 1/3 cup flour, and cinnamon in a bowl. Cut in butter until topping mixture is crumbly. Sprinkle on top of the cake batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from oven and allow to cool before serving.

CLASSIC RED VELVET CAKE

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening; lightly flour.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat 2 minutes on medium speed, scraping bowl occasionally. Pour into pans.
• Bake 25 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium saucepan, mix 1/2 cup flour and 1 1/2 cups milk with whisk until smooth. Cook over medium heat until mixture is very thick, stirring constantly. Remove from heat; cool 10 minutes. In large bowl, beat 1 1/2 cups sugar and the butter with electric mixer on medium speed until light and fluffy. Gradually add flour mixture by tablespoonfuls; beat on high speed until smooth. Beat in vanilla. Fill and frost cake, using 1 cup frosting between layers. Store covered in refrigerator.