MUFFINS CAKE MIX STYLE
This is an invention that turned out great. Can be made in a 9-inch square pan or make in a 12 cup muffin pan. These are so good for breakfast, with butter or honey. These are so good and crunchy as if there were nuts inside.Family approved.
Provided by Pat Duran
Categories Other Breakfast
Time 40m
Number Of Ingredients 8
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.
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