The internet has loads of recipes for chocolate muffins made with a cake mix, but this is one of my favorite versions, mostly because the muffins are low in fat, take about five minutes to mix up, and come out moist and delicious. You can prepare the batter and pop the muffins into the oven to bake while you eat dinner. When you're done, so are they. The muffins are great with fruit and after-dinner coffee or tea. Or ice cream. Because the muffins are low in fat, I've convinced myself that they are just fine for breakfast and snacking, too! Enjoy!
Quick, Low-Fat, Cake Mix Chocolate Muffins -- Makes 18
1 box (15.25 ounces) of chocolate or devil's food cake mix
1 15-ounce can of solid-pack pumpkin
2 eggs
1/2 teaspoon of cinnamon (optional)
Turbinado/raw sugar for sprinkling
Line 18 muffin wells with liners and spritz the liners with a little non-stick cooking spray. Preheat the oven to 400 degrees. In a large bowl, stir the eggs and pumpkin together until blended. Stir in the cake mix and cinnamon, if you're using it. Pour or spoon the batter into the prepared muffin tins. Sprinkle about 1/2 teaspoon of turbinado sugar on top of each unbaked muffin. Bake the muffins for 20-25 minutes or until a pick inserted in a muffin comes out with only crumbs and no wet batter. Let the muffins cool a few minutes before devouring them.
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